In Italy, the Caprese salad is normally served as antipasto or “before the meal”. This colorful and easy recipe is a great choice when entertaining guests. What’s not to like? This salad is very simple to make and requires only 15 minutes to prepare.
Tomatoes are one of the most popular vegetables around the world. In North America we consume them mostly in the form of ketchup, pasta or pizza sauce, tomato paste and canned tomatoes.
Red tomatoes have more lycopene and overall antioxidant levels than yellow, gold, or green tomatoes. Lycopene is the substance responsible for the deep red color in many foods. It provides many health benefits such as a cancer fighting agent and a powerful antioxidant. The red cherry, grape and currant varieties are the most flavourful and highest in lycopene.
It’s important to store fresh tomatoes at room temperature to preserve their flavour.
If you prefer, you can broil the tomatoes and drizzle them with olive oil and balsamic vinegar or serve them fresh.
- 6 medium tomatoes
- 12 oz. mozzarella cheese
- A bunch of basil leaves
- 2 tbsp. “reduced” or regular balsamic vinegar
- 2 tbsp. olive oil
- ½ tsp. dried oregano
- Salt and pepper to taste
- Using a sharp knife, cut the tomatoes into 3 slices.
- Drain the liquid from the mozzarella, if necessary, and cut into thin slices.
- In a baking dish, layer the tomatoes, mozzarella slices, and basil leaves, making sure each stack has a slice of cheese on top.
- Place the baking dish under a pre-heated broiler for 3 to 5 minutes. Add more time if you would like the cheese to melt a bit more. Transfer to a serving dish or individual serving plates.
- Mix the balsamic vinegar, olive oil and oregano. Drizzle over to the Caprese salad, season with a pinch of salt and pepper.
- Garnish with basil leaves.