Ooooh Caprese Salad is one of my favorite summer dishes and I have been making it for years. I use to grow my own basil for it and thought that made me a regular Martha Stewart until I saw what basil was actually suppose to look like at a local market. It made my basil look so puny. I still enjoyed making it and, of course, eating my Caprese. For this recipe, I used basil infused olive oil that I purchases at a local shop called The Olive Leaf. I also am using a vinegar made by a local artisan. As well as local grown cucumbers that have not been sprayed with pesticides. I LOVE putting together a meal with little details that I appreciate such as local and organic!
I know that in the summer my body craves fresh fruit and vegetables but I also need protein to keep me full and grounded. Trust me, you are going to want to try it!
CAPRESE SALAD
serves 4-6
10 oz organic grape tomatoes
2 small organic cucumbers
fresh mozzarella- rbst free
2 tbs of basil olive oil
1 tbs of flavored vinegar (I used tart cherry)
1/2 tsp of Himalayan sea salt
1/2 tsp of black pepper
Caprese Salad Ingredients
Cut the grape tomatoes in half and cut the cucumbers into bite sizes. Tear the mozzarella with your hands. Place all of the ingredients into the bowl. Toss the salad and season to your preference.
You can eat this salad immediately after making it but I prefer to let it sit overnight or at least for a few hours in the refrigerator. This helps the flavors to come together.
Clean Eating Empath 