Caprese Salad

caprese salad on long plate

Loaded with flavor and color and fresh from the garden!



Fresh Mozzarella Cheese

Fresh Basil leaves

The finishing touch…a drizzle of balsalmic viniagrette.

Balsamic Viniagrette:


Balsalmic vinegar, olive oil, 1-2 grated garlic cloves, a generous pinch each of salt and pepper.

I use an aged balsamic, the flavor and consistency are absolutely amazing.  It makes dressing that will make you look like a rock star…seriously.

The ratio I’ve found that works the best is a 1 to 3 ratio (1 part vinegar and 3 parts olive oil).  The same holds true for any acid that you are using whether it be vinegar, lime/lemon juice, etc.  Just put the vinegar/acid into the bowl first and with a wire wisk stir in the oil.  I also like putting all ingredients together in a small mason jar with a tight fitting lid and shaking the jar until all ingredients are well mixed.  You can also store any left over dressing in the jar which is handy and a time saver!

Caprese Salad


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