I don't know about you, but I love a great Caprese Salad. Here in BC, we are so lucky to have great local produce all through the summer. This year, I am having a major moment with cherries. They seem extra plump, juicy and sweet right now. Aside from using them in cocktails (here), I am using them in marinades, clafoutis and in this Caprese Salad!
A traditional Caprese Salad is made with sweet cherry tomatoes, bocconcini (mini mozzarella balls) and fresh basil leaves, dressed in an olive oil/balsamic vinegar dressing. Yum! What is the only thing that could make a caprese salad better? How about the addition of fresh cherries!
This Cherry Caprese Salad couldn't be easier. There is no right or wrong way to make it. Make it large - to serve a crowd (socially distanced of course), or small to eat for lunch.
Wherever you are this summer, I hope you treat yourself to this salad delight!
Enjoy,
Krista
Cherry Caprese Salad
Serves 4 side salads
Ingredients
1 pint of multi-colour cherry tomatoes, whole or larger tomatoes halved (I threw in some tomatoes from the garden as well)
16 cocktail sized bocconcini balls
10-12 fresh basil leaves, roughly torn
12 cherries, pitted and halved
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar*
salt and pepper
Method
On a serving plate add tomatoes, bocconcini balls, basil leaves and pitted cherries.
In a mason jar or container with a fitted lid, add olive oil, white balsamic vinegar, salt and pepper. Shake until emulsified or liquids combine. Spoon dressing over salad until lightly dressed or to taste. Serve immediately.
Recipe Notes:
*If you can't find or don't have white balsamic vinegar, use regular balsamic vinegar. The dressing will be more saturated and dark in colour. It will still taste amazing!
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