Mediterranean tomato caprese salad recipe. Very healthy and delicious Mediterranean salad with tomatoes and Mozzarella cheese.
Caprese salad variation:
Mediterranean Tomato Caprese Salad with White Beans
Ingredients: 15 oz (450 ml) can Great Northern beans, drained and rinsed, 2 cups cherry tomatoes, cut into quarters, 2 1/2 oz (45 ml) Mozzarella cheese, cubed, 1 garlic clove, peeled and minced, 1/4 teaspoon (1 ml) kosher salt, freshly ground black pepper, to taste, 10 fresh basil leaves, coarsely chopped, 2 teaspoons (10 ml) olive oil, 2 teaspoons (10 ml) balsamic glaze
Instructions: In a medium mixing bowl, combine drained beans, tomatoes, basil, cubed Mozzarella cheese, and garlic. Mix well, then sprinkle with salt and black pepper. Drizzle with olive oil. Finish with balsamic glaze.
Caprese Salad with Cucumbers
Ingredients: 1 English cucumber, cut into quarters, then thinly sliced, 16 oz (480 ml) cherry tomatoes, halved, 1/2 pound (240 g) cubed mozzarella cheese, 1/2 cup (125 ml) fresh basil leaves, julienned, 2 tablespoons (30 ml) balsamic glaze, salt and freshly ground black pepper, to taste
Instructions: In a large mixing bowl, combine cucumber, tomatoes, cubed Mozzarella, and fresh basil. Mix well, then drizzle evenly with 1 tablespoon (15 ml) balsamic glaze. Toss well to combine.
Sprinkle with salt and black pepper and stir well. Add more balsamic glaze, if desired. Serve immediately or refrigerate, covered, for up to one day. Try to prepare healthy Papaya Salad
- 2 pounds (960 g) vine-ripened tomatoes, sliced
- 1 pound (480 g) fresh Mozzarella cheese, cubed
- 1/4 cup (60 ml) fresh basil, coarsely chopped
- sea salt and freshly ground black pepper ,to taste
- 3-4 tablespoons (45-60 ml) extra-virgin olive oil
In a large serving plate, combine sliced tomatoes, cubed cheese, and chopped basil. Mix well.
Drizzle with olive oil, then season to taste with salt and black pepper.
Serve immediately or cover and refrigerate for up to one day.