There is something about the classiccapreseflavors (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!)
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
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.
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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