I love it that we have such an extended growing season here in Florida. Though many gardens are no longer abundant with basil, our local community garden is so I thought I would make this simple salad over the holidays. If you don’t have basil growing in your area, you can usually find it fresh at your local farmer’s market or grocery store.
Once you get the hang of this salad dressing, you can easily vary it by adding a little of your favorite FRESH herb (basil,rosemary, thyme, parsley, tarragon, or a combination), add sun-dried tomatoes, or use a different flavor of vinegar (red wine, white wine, or raspberry). The salad is also absolutely delicious with grill eggplant, zucchini, or any other vegetable you enjoy.
The dressing is excellent served on a tossed salad, organic greens, or grilled meat. Also great as a dip for fresh baked bread!
Tomato and Basil Caprese Salad
Prep Time: 15 minutes
Number of servings: 4
Per Serving 261 calories
Fat 20 g
Carbs 13 g
Protein 8 g
This delicious salad is a wonderful way to enjoy tomatoes and basil, fresh from your garden.
Slice tomatoes and mozzarella. Rinse basil and remove leaves from stem.
On large salad platter or individual salad plates arrange a layer of salad greens.
Top with alternate layers of tomato, mozzarella, and basil leaves.
Combine all ingredients for Vinagrette Dressing except the oil in a blender or glass measuring cup. While blending or whisking, gradually pour in the oil so it will emulsify well. Taste and adjust to seasoning to your liking.
Drizzle everything with dressing.