I am obsessed with caprese salad. Big chunks of mozzarella, tomatoes and my favorite herb - basil! Yum! Traditionally caprese salad is made by layering big slices of tomato, cheese and basil leaves, then drizzled with olive oil. However, I wanted a recipe that would be easy to take to a potluck or barbecue, and would be easy to eat. So here's my "remixed" version. It is not terribly healthy, although by using a vinegarette instead of just straight olive oil, you get a lot of flavor without eating as much oil!
Remixed Caprese Salad
2 c. basil leaves, washed
2 c. grape tomatoes
1 lb of mozzerella
Vinegarette:
1 c. basil leaves, washed (in addition to the 2 c. above, 3 c. total)
1 garlic clove
3 Tbsp. balsamic vinegar
3 Tbsp. water
7 Tbsp. olive oil
salt and pepper to taste
Rip (or chop) the basil leaves and chop the mozzerella into small (1/2 inch) cubes. Put basil, tomatoes and mozzerella into bowl and toss together.
Using a blender or small food processor, puree basil leaves, garlic clove, balsamic vinegar, water, olive oil and salt and pepper together until fairly smooth.
Pour vinegarette over basil, tomatoes and mozzerella mixture and toss gently. Let sit for a half hour to marinate! Serve!
This is great with steaks or chicken. Or in the middle of the night with a spoon. Whatever works for you... :D
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I love food. A lot. I always have. But since becoming a mom, I've started focusing on creating healthy meals that are still cheap and filling. I love eating healthy (I'm definitely a health nut), but still like food too much to skimp on the serving sizes. I constantly share my "improved" recipes with my friends, and thought I'd share them with you. Most of these are simply recipes that I get from cookbooks or the internet and then change to make them healthier or tastier! Enjoy!
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