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While visiting with family over Thanksgiving, we got to hear lots of fun and fabulous stories about their summer adventures. They spent some time in Italy, where their youngest developed a taste for Balsamic Vinegar, and Caprese salads were served at almost every evening meal.

The wonderful combination of fresh basil and tomatoes, creamy mozzarella and tangy balsamic sounded so appealing, I made sure to have all the ingredients on hand once we returned home.

INSALATA CAPRESE

insalata caprese

1 (10-ounce) package of cherry tomatoes, cut in half

1 carton (8-ounces) of fresh mozzarella cheese pearls

1/4 cup pitted kalamata olives, cut in half

2 tablespoons olive oil

1/4 cup thinly sliced fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

balsamic vinegar

In a large bowl, mix the tomatoes, mozzarella cheese pearls and olives. Drizzle with olive oil, sprinkle with basil, salt and pepper, and toss to coat.

Let stand for 10 minutes before serving, drizzle with balsamic vinegar.

Enjoy!

Recipe adapted from Taste of Home, December 2015

www.tasteofhome.com/

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