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In this Summer Caprese Salad Recipe, garden tomatoes are sliced and topped with fresh mozzarella, basil and drizzled with olive oil and balsamic glaze. Flakey sea salt and freshly ground black pepper add to the flavor while lending bits of texture. Caprese is the epitome of summer. Garden tomatoes.
Instructions. Chop the ends off the squash and peel down the center seedy section with a julienne vegetable peeler or use a vegetable spiralizer to make spaghetti-like noodles.; Combine the cherry tomatoes, basil, garlic, olive oil, salt, and pepper in. This is a take on a caprese salad, but I added salty prosciutto, creamy burrata, sweet peaches, and fresh herbs like fennel and mint. The burrata and prosciutto are an added bonus, but they make the salad a satisfying meal.
Summer Peach Caprese Salad: Ingredients: 2 large tomatoes of your choice (I used the ones from our garden) 2 peaches, sliced. Ingredients: Red and yellow Heirloom tomatoes. Watermelon. Fresh Peaches.
Fresh Mozzarella. Basil. Hawaiian Red Sea Salt.
Balsamic Reduction. Extra Virgin Olive Oil. This caprese salad recipe is from our Thrive Summer Reset program, which thousands of people have completed and gained energy, broke sugar cravings, caffeine addictions and fell in love with plant-powered recipes just like this one.
Diary-free Summer Recipe. Drizzled with olive oil and balsamic vinegar, slices of tomato and fresh mozzarella lay on a bed of baby spinach in this greener version of a classic Caprese salad. Garnished with chopped fresh basil, the bright and simple flavors of summer are shown off in this colorful and elegant dish. The growing season can vary depending on where you live, but it’s safe to say that in 99% of cases, the best time to make caprese salad is mid to late summer.
Summer perfection, on a plate. The Caprese Salad serves 2 Ingredients Romaine lettuce (optional, but provides a great crunch) Two perfectly ripe, just-picked tomatoes, preferably the most flavorful heirloom varieties, like Cherokee Purple or Brandywine Sea salt Good quality, fresh mozzarella, sliced. 3 tablespoons, best quality extra virgin.
In summertime, this salad gives you the best of both worlds: the fresh seasonal flavors of a Caprese salad, and all of our favorite goodies from a classic Antipasti salad in one! Best of all, there’s no cooking required for this dish – perfect for a warm day. In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper.
Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.
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