Italian Salad - Caprese Style
It might be the middle of winter, but this salad makes it seem like summer.
Ingredients
- 1 cup red cherry tomatoes halved
- 1 cup yellow cherry tomoatoes halved
- 1 8 ounce container fresh mozzarella ciliegine drained
- 1 cup castelvetrana green olives
- 2 ounces pepperoni sliced
- 1/4 cup flat leaf parsley chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon basil pesto
- pinch kosher salt
- 1 teaspoon aged balsamic vinegar
Instructions
- In medium size bowl combine, red and yellow tomatoes, mozzarella balls, olives, pepperoni and parsley.
- In measuring cup whisk together olive oil, pesto, salt and balsamic vinegar
- Pour olive oil dressing over tomato/mozzarella mixture. Stir gently to combine.
- Serve room temperature.
Notes
- Use fresh basil instead of parsley if you have it.
- Use any kind of cured meat that you like.
- Use the best vinegar you can find, aged is sweeter and thicker.
- Omit vinegar if you're one of those folks who would never add vinegar to a caprese style dish.
- A splash of freshly squeezed lemon juice also brightens up the dish.
- You could also serve this over a bed of fresh arugula (they did this in some of the Italian restaurants). Italians love their arugula.
Tried this recipe?Let us know how it was!