A classic insalata caprese hardly needs a recipe. Just layer tomato slices, fresh mozzarella slices and basil leaves, and drizzle with olive oil and vinegar. For me, this simple Italian salad is one of the best ways to enjoy the goodness of summer.
But what about when the tomatoes aren’t yet ripe or you’re avoiding them because of salmonella fears? Why not try the caprese salad with other fruits? (Yes, tomatoes are fruit.)
Here, I mixed fresh mozzarella balls with cubes of juicy cantaloupe and drizzled it with a basil vinaigrette. I think avocado or mango would also make terrific substitutions. Who says you have to wait until the end of summer to enjoy a caprese salad?
Caprese Salad
Time to make: ~5 minutes
Yields: 4 servingsFor the dressing, combine in a blender or food processor:
- 2 tbsp. champagne or white wine vinegar
- ¼ cup olive oil
- 2 small handfuls basil leaves
- salt and pepper to taste
On each plate, layer:
- 4 slices fresh mozzarella or mozzarella balls
- 4 slices cantaloupe or other fresh fruit
Drizzle over the dressing.
Tagged: Cantaloupe, Cheese, Fruit, Italian, Mozzarella, Salads, Tomatoes, Vegetarian
A nice salad simple to make and yammy to eat
Another nice use for mozzarella is to put it on some nice homemade bread and add some tomato and basil.
This was so good. SO good.
oh man, insalata caprese is my go-to for easy to make salads. definitely trying this next time i have half a cantaloupe in my fridge (which is often, since I’m single and i keep having melon cravings!)
Can you imagine the fabulousness of this if one were to add some proscuitto to the plate? I may have to make this for dinner rightnowthisveryminute.
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