In June, my family had a dinner party with some of our closest friends to celebrate my older sister’s high school graduation. We served Caprese (aka tomato, mozzarella, and basil) skewers as an appetizer. After the party, we realized that we had a ton of leftover mozzarella and tomatoes in the box that we couldn’t let go to waste. So I thought to myself, 'why not make a Caprese salad?' It’s so simple and I know my family, who are lovers of mozzarella, will love it. I made it and we all thought this recipe is refreshing and the ideal brunch salad.
TOTAL TIME: 10 minutes
8 oz. mini mozzarella balls (about 25 mozzarella balls)
2 cups grape tomatoes
¼ cup good quality extra virgin olive oil
Splash of balsamic vinegar
Pesto or balsamic glaze (optional topping) Click here for my homemade pesto recipe
Basil (to taste)
Salt (to taste)
Pepper (to taste)
Cut the mozzarella balls and tomatoes in half and place in a bowl.
In a separate bowl, mix olive oil, vinegar, salt, and pepper well and drizzle it over tomato mixture and toss well.
Chop fresh basil and mix it in.
Top with a pesto or balsamic glaze drizzle, garnish with basil.