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?
Time to make: ~5 minutes
Yields: 4 servings
For 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.