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{Recipe Redux} Easy Caprese Salad

by TastefullyJulie on July 21, 2012

Greetings from the Bahamas!

Oh, yes. I’m in the Bahamas right now at Atlantis, Paradise Island. My kids have been begging to go there for about as long as they could speak. So, since I’m the best mom in the world, I took them there.

No. That’s not quite right. Actually, I had some free flight vouchers to use and the only destination I could find four seats to in July was Nassau. Apparently, people aren’t rushing off to the Carribbean when it’s 90 degrees everywhere else. Which also means I got a helluva deal on our hotel room.

Score.

Another thing people don’t want to do when it’s 90 degrees out is cook. That’s why I threw together this simple dish for the July edition of the Recipe Redux before we left.

This month’s theme is: No cook meals – fresh herbs and flavorful veggies are at their peak right now. How will you use them in their pure form? Even though I knew I wouldn’t be in town, I didn’t want to miss this one. Nothing says summer fresh like easy, peasy, Caprese.

Ca-prees-ie? Ca-pray-sie. Tom-a-to. To-mah-to.

Ideally I’d use one of the hundreds of heirloom tomatoes growing in my backyard but they’re still green, so I had to settle for store-bought. That’s OK because the star of this salad is, in my opinion, the mozzarella cheese. In most recipes I’ll opt for part-skim mozzarella to lower the fat but Caprese is one of those things that demands a good whole milk mozz.

Tomatoes? Check. Mozz? Check. Now all you need is some fresh basil and balsamic dressing (this one will work) and you’re good to go. If you’re feeling particularly lazy just drizzle your salad with olive oil and balsamic vinegar. Or, if you’re uber-motivated, you can make a ridulously yummy and rich-looking balsamic reduction (although that voids the “no cook” aspect of the recipe).

Technically this isn’t even a recipe. It’s more of a method, really.

1. Slice
2. Assemble
3. Eat

Easy. Peasy.

5.0 from 2 reviews

Easy Caprese Salad
 

Ingredients
  • Heirloom or plum tomatoes, sliced about ¼-inch thick
  • Whole milk mozzarella (Buffalo milk is extra yum), sliced about ¼-inch thick
  • Whole, fresh basil leaves
  • Balsamic vinegar and oil, vinaigrette, or reduction
  • Salt and pepper to taste

Instructions
  1. Layer the tomatoes, mozzarella slices, and basil leaves.
  2. Drizzle with dressing of choice.
  3. Enjoy.

 

P.S. Before I left for vaca I scheduled this post to go up automatically. I’m a bit of a control freak so I usually like to post my stuff manually (and then go back and check it 3 or 4 times to make sure there are no mistakes). So forgive me if this is formatted weird, or if it’s full of typos, or if the links below don’t work. I’ll fix it once I’m stateside!


{ 30 comments… read them below or add one }

1 Deanna Segrave-Daly July 21, 2012 at 6:46 am

I never, ever tire of Caprese salads – I make them at least weekly all summer long – your photos are gorgeous. Thanks for posting even while you are away – happy vacation!
Deanna Segrave-Daly recently posted..The Recipe ReDux: Cucumber Avocado Soup with Moroccan ChickpeasMy Profile

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2 Part Time House Wife July 21, 2012 at 7:07 am

It’s goregy Julie! I love Caprese! I love that you posted it and took such awesome pics. I’m serisously always in awe of your pics. And…. even tho it’s july I’m mad that your in Bahamas and I’m not. ;-)
Oh… and I’m glad to hear you have 100 green tomatoes too. I thought I was doing something wrong since I’ll get a sparatic ripe-er from time to time!
Hope you’re having fun!
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3 TastefullyJulie July 27, 2012 at 9:20 pm

Aw, thank you. I’m always super critical of my photos and have a lot to learn still! Can’t wait to see pics from your new camera!

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4 Choc Chip Uru July 21, 2012 at 7:26 am

What a seriously fun holiday :D
And your caprese salad looks fantastic :)

Cheers
Choc Chip Uru
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5 Eha July 21, 2012 at 7:27 am

One of my fave salads too: don’t even necessarily wait till summer! And, thank you for the TWO pronunciations of ‘caprese’ and ‘tomato’: I’m kind’of used to your second ones – definitely to-mah-to for me :) ! Wonder how much the US mainland has affected the Bahamian pronunciation? Hope the weather keeps fine and the family enjoys!!!

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6 Angie@Angie's Recipes July 21, 2012 at 8:15 am

Easy and appetizing! Gorgeous photos.
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7 Jeanette July 21, 2012 at 8:54 am

This is one of our favorites during the summer – beautiful photos!
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8 Liz - Meal Makeover Mom July 21, 2012 at 12:13 pm

Have a great vacation. And thanks for being so organized (you clearly have the RD gene) and for sharing your simple, fresh, and beautiful recipe!

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9 TastefullyJulie July 27, 2012 at 9:21 pm

Haha. It’s an RD gene for sure!

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10 GRAINCRAZY July 21, 2012 at 12:45 pm

This looks wonderful. This looks like something you would get in a fancy restaurant. Less is more in this recipe. It is so easy to over do portion sizes. This looks like just the right amount. Yum!

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11 Regan @ The Professional Palate July 21, 2012 at 4:13 pm

Yum… looks so delish and refreshing.
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12 Jane July 21, 2012 at 5:38 pm

Gorgeous! I love caprese salads!

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13 CJ at Food Stories July 21, 2012 at 9:28 pm

Just beautiful … hope you’re enjoying your time off :)
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14 Rebecca @ It's a Savoury Life July 21, 2012 at 10:06 pm

These are some seriously beautiful photos. Recipes looks good too!

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15 TastefullyJulie July 27, 2012 at 9:22 pm

Thank you so much!

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16 Danielle Omar - Food Confidence RD July 22, 2012 at 9:41 am

Gotta love a “slice, assemble, eat” dish! The perfect simple and tasty appetizer or side dish — a staple in my house!

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17 Jenna@LittleKitchenBigFlavors July 22, 2012 at 2:22 pm

Love your photos of this salad! It is one of my favorites! We usually keep the store-bought balsamic glaze on hand. I only wish I had a garden full of tomatoes to enjoy this salad more often!
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18 TastefullyJulie July 27, 2012 at 9:23 pm

The store bought glaze is really convenient!

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19 kitchenriffs July 22, 2012 at 8:21 pm

We’re in deep tomatoes at the moment, so I’m looking for any tomato-related recipe. Oddly enough, even though I know caprese well, I haven’t yet done caprese-anything yet this year. That’s about to change! Thank for the reminder about what great flavor this dish has. And have a nice vacation – we’ve been to Nassau, and it’s a fun place.
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20 TastefullyJulie July 27, 2012 at 9:23 pm

Glad I could be of assistance ;)

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21 Brianne @ Cupcakes & Kale Chips July 23, 2012 at 2:14 pm

Such an awesome classic for this time of year. I even had a good one at a chain pizza place by my mom. Guess even they get good in-season tomatoes. Hope you are having an awesome vacay!
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22 Kiersten @ Oh My Veggies July 24, 2012 at 7:29 pm

I love caprese salad, but I only eat the cheese and basil. Which I guess isn’t much of a salad, huh? Hope you’re having a great time in the Bahamas!
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23 TastefullyJulie July 27, 2012 at 9:24 pm

You’re so funny! Maybe you could try it with grilled tomatoes?

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24 EA-The Spicy RD July 25, 2012 at 10:26 am

This is a staple in our house because, one, it’s so easy to make, and, two, it’s a “salad” both my kids will eat. Delicious! Bahamas? Ok, I’m kind of envious. Enjoy!!

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25 Mary@FitandFed July 26, 2012 at 10:11 am

Classic late summer recipe, yum. I imagine you’ll be making a whole lot of this once your hundreds of heirloom tomatoes start to ripen. I look forward to seeing what else you will do with them. Do you have basil in your garden, too? Hope you are having a great time in the Bahamas.
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26 TastefullyJulie July 27, 2012 at 9:25 pm

I do have basil, too much! Although I though I had too many cucumbers and squash but they seem to have succumbed to powdery mildew :(

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27 Viviane Bauquet Farre July 27, 2012 at 10:08 am

Very elegant tapa, Julie. The colors, flavors, and textures of the Caprese ingredients were absolutely made for each other and never get old. Very aesthetic plating and presentation too!

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28 Kathy Steger July 27, 2012 at 6:32 pm

I love Caprese Salads and just served it as an appetizer at last weekend’s party. Your pictures look wonderful

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29 Kim Bee August 3, 2012 at 12:33 am

This is fantastic. The photos are truly stunning.
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30 TastefullyJulie August 4, 2012 at 11:55 pm

Thank you!

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