Caprese Salad looks festive for Christmas1 min read

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A caprese salad is a very traditional Italian style that is very versatile, simple, and quick to prepare. It’s perfectly primal (paleo + some dairy) and doesn’t need any modification in order to look `normal’.  We love that at this time of year this salad has a festive look with the bright red, white and green of the ingredients, and it’s another healthy recipe to add to the Christmas food.

Caprese Salad recipe

Ingredients:

  • Fresh tomatoes
  • Fresh basil
  • Bocconcini (a kind of `baby’ mozzarella cheese in soft balls, in a tub with whey or water – usually found in supermarket or deli)
  • Extra virgin olive oil
  • Sea salt (Himalayan Pink salt, or Murray River pink salt is great)

Instructions:

  1. Slice tomatoes
  2. Slice bocconcini into similar thickness as tomato
  3. Tear basil leaves roughly
  4. Arrange the tomato and bocconcini – alternating.
  5. Scatter basil leaves over the top
  6. Drizzle on some olive oil
  7. Sprinkle with pinch of sea salt

Variation
We’ve made a variation of this that can be used as finger food.

  • For this one we’ve used cherry tomatoes and baby bocconcini.
  • Cut the tomato in half
  • Place a slice of bocconcini in between the two pieces of a tomato
  • Wrap a large basil leaf around it all and hold together with a toothpic
  • Drizzle with olive oil and sprinkle of salt.
  • (The one in the picture is on a drizzle of balsamic glaze.)

It takes a bit more time and effort to make this variation, but it does have a great visual impact. I had these out on the kitchen table when hubby came in from the garden. He thought they were a great snack!!! (Judith)

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