Typically, Caprese salad is a simple Italian salad, named after the island of Capri and consists of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. I have reinvented the classic Italian appetizer by adding a few new flavor twists to this seasonal summertime sensation! The base uses a healthy bed of greens layered with creamy mozzarella, fresh garden tomatoes and ribbons of basil. A touch of natural sweetness comes from the added fruit and this starter literally becomes a light and healthy meal all in one dish. The vinaigrette is made with our Sundried Tomato and Basil Bread Dipping Blend and a splash of good quality balsamic lends a nice finish to the dish. Your guests will be coming back for more!
Sundried Tomato and Berry Caprese Salad
• 2-4 C. leafy greens
• 3 Roma tomatoes, sliced or 1 C. cherry tomatoes, halved
• 16 oz. mozzarella cheese, sliced
• 1 C. blueberries or raspberries, (whole) or strawberries, sliced
• ¼ C. pistachio nuts, chopped
• 3-4 fresh basil leaves, sliced into ribbons
Sundried Tomato Vinaigrette
• 6 T. olive oil
• 2 T. balsamic vinegar
• 4 tsp. Zesty Moose Sundried Tomato Basil Blend
Prepare the vinaigrette and set aside. Roughly cut the leafy greens for the salad base. Slice tomatoes or if using cherry tomatoes cut in half. Slice the cheese into ¼ inch thick rounds then, cut each round like a pizza to form the triangle cuts. If using strawberries, I suggest slicing them; blueberries and raspberries leave whole. Slice the fresh basil into thin ribbons and chop the pistachios.
Assemble the Salad: Place leafy greens onto a serving platter. Add the tomatoes, cheese, berries and fresh basil by creating layers on top. Finish with pistachio nuts. Drizzle prepared vinaigrette over top right before serving.
Total Time: 35 Minutes
Prep Time: 30 Minutes
Assemble Time: 5 Minutes