I love caprese salads!
From the rich fresh mozarella cheese to the juicy tomatoes to the fragrant basil.
We eat caprese salads a bunch around here & my favorite is when we have fresh tomatoes & basil from our own veggie garden.
And although I’m a traditionalist at heart and prefer dishes prepared in their basic version, sometimes stepping out & evolving is not a bad thing.
I just made a caprese salad and somewhat of an antipasto all as a giant platter.
I loved how it came out and apparently so did all our guests since it was all gone. g.o.n.e
I made a traditional caprese salad using sliced red vine tomatoes & bocconcini mozarella garnished with julienne fresh basil.
I garnished the caprese elements around the platter with fresh avocado, fire roasted red bell peppers, prosciutto & a medley of mediterranean olives.
Everything was placed on a bed of dressed baby arugula.
Delicious. Not kidding you. And not only delicious, but just as pretty to look at.
I could have just had this for dinner, but we had 3 other courses to go after this.
Besides the caprese/antipasto platter I described above I also make caprese kabobs a lot to bring to pot lucks, pic nics, etc.
They are easy to make and easy to eat since there are no utensils required.
Our favorite version of caprese salad uses cherry and | or pear tomatoes since we grown these in our garden.
I use the ciliegine size of fresh mozarella for this and just slice the cheese & tomatoes in half. Super easy tossed with dressing & fresh basil.
Regardless of which version I am preparing I always dress them the same way. Salt, pepper, extra virgin olive oil & red wine vinegar. That’s it!
Flawless every time.
You can also apply the caprese ingredients to a pizza, pasta or sandwich.
You really can’t go wrong with these fresh ingredients. Tastes like summertime.