Caprese, A Simply Delisious Side

One of the worst things you can do to your food, in my humble opinion, is overload it with flavors.  There is such a thing as too much!  The beauty and flavor of simplicity is often overlooked in the kitchen, people are afraid of not making something well enough and end up overcompensating with too much spice or too many ingredients. 
Perhaps one of the greatest examples of this, in my mind, is Caprese salad.  A recipe that practically everyone knows but no one utilizes near enough.  The simple combination of fresh herbs, fruit and cheese is a beautiful representations of how far simple can take you. 

Caprese Salad
  • 1 lb ripe cherry tomatoes
  • 8 oz fresh pearl mozzarella
  • 20 fresh basil leaves 
  • Olive Oil, to drizzle
  • Salt and Pepper, to taste

To Make: Combine tomatoes and mozzarella in bowl.  Ripe, don't cut, Basil into small pieces and stir.  Drizzle Olive Oil over entire bowl, no more that 1/4 of a cup as you don't want it to be too saturated.  Add salt and pepper to taste.  Cover and put in fridge for at least an hour for the flavors to combine.

Notes  /// Ripping, as apposed to chopping, your Basil is a personal preference on my part. I like the rough look and bold flavor basil gives, and don't like to pulverize my herbs.  They can stand on their own so leave them with some structural integrity.
Do not over salt! By letting the salad sit in the fridge for a bit, the flavors will combine and awaken.  You will be able to taste the salt much more at the end of an hour compared to when you mix it in.   Remember you can always add more salt, but you can't take it away.



  1. Gorgeous-looking salad!

    I love the Caprese grilled-cheese: mozzarella, fresh sliced tomatoes, basil off the plant that lives on my counter, toasted on whatever bread I have handy. Yummmmmmmm.


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