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
- 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)
- Slice tomatoes
- Slice bocconcini into similar thickness as tomato
- Tear basil leaves roughly
- Arrange the tomato and bocconcini – alternating.
- Scatter basil leaves over the top
- Drizzle on some olive oil
- Sprinkle with pinch of sea salt
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)