Marinated Caprese Salad

a caprese salad in the middle of a white plate with slices of focaccia bread around the salad

There is something about the classic caprese flavors (fresh basil, fresh tomatoes and fresh mozzarella) that just gets me. The flavors are fresh. And I could eat caprese-whatever-it-is all day. All day, every day. I love it. And it loves me.

This simple caprese salad which marinates in a delicious vinaigrette is undeniably divine served with slices of baguette or sourdough for scooping.

I mean, seriously, what could take basil, tomatoes and mozzarella over the top but slices of fresh, gluttonous bread.

I’ll be making and eating this salad all summer. I hope you will, too. (Thanks, Natalie, for the recipe!)

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Marinated Caprese Salad

Yield: 6 servings
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
a caprese salad with slices of bread around the salad

Ingredients

  • 6-8 ounces fresh mozzarella cheese, diced into bite-size pieces
  • 4-5 roma tomatoes, diced
  • 8-10 fresh basil leaves, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • generous dash fresh ground black pepper

Instructions

  1. Combine vinegar, garlic, salt, mustard, and pepper in small bowl or blender. Add the oil in a slow, steady stream, whisking or blending until oil is thoroughly emulsified and combined. In a wide, shallow dish, combine the tomatoes, cheese, and basil. Pour the dressing over the ingredients and toss to combine. Let the salad marinate covered in the refrigerator for 30 minutes to 3 hours.
  2. Serve the salad with slices of baguette (sourdough or regular) for scooping. You can also dice up the bread and toss it into the salad to create a sort of caprese panzanella salad.

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Recipe Source: from Natalie B.

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