Easy Caprese Salad Recipe with Fresh Tomatoes, Mozzarella and Basil
From Scratch – Three ingredients, perfectly timed and perfectly paired
Story + Photography by Alea Wilkins
Summer produce shines best in simple dishes that enhance its natural flavor. As tomato season reaches its peak, LOCAL Life publisher Lori Goodridge-Cribb turns to her tried-and-true caprese salad, an appetizer that’s as easy as it is delicious. Three ingredients, arranged to mirror the Italian flag, and a few simple seasonings are all it takes to create this crowd favorite. To ease party planning, Lori shares two ways to prepare it. For dinners on the porch, a plated row of medallions feels elegant and refreshing, while bite-sized skewers make an excellent barbecue-friendly option. However you serve it, this caprese lets fresh produce do the heavy lifting, leaving the host more time to sit back, relax and enjoy.
Caprese salad
Ingredients
- 10 to 12 Campari tomatoes or 12 ounces cherry tomatoes
- 16- ounce log mozzarella cheese cut into thick slices or rustic chunks
- 1 bunch fresh basil torn
- 2 tablespoons balsamic vinegar Lori prefers Vintage Reserve from Hilton Head Olive Oils & Balsamics
- 2 tablespoons extra-virgin olive oil Lori prefers Tuscan Herb from Hilton Head Olive Oils & Balsamics
- 1 teaspoon finishing sea salt Lori prefers Cyprus White from The Spice & Tea Exchange
Instructions
Plated medallions
- Slice tomatoes into even rounds. Cut mozzarella into thick slices or slightly irregular pieces for a more natural look.
- Arrange tomatoes and mozzarella in an overlapping row on a serving dish.
- Scatter torn basil over the top.
- Drizzle olive oil and balsamic vinegar generously, allowing some to pool beneath the tomatoes and cheese.
- Finish with a light sprinkle of sea salt.
Skewers
- Thread tomatoes, mozzarella and basil onto skewers in an alternating pattern.
- Arrange on a platter, and finish with olive oil, balsamic vinegar and a sprinkle of sea salt.
Video
Notes
