I first fell in love with Italian caprese salad when I was working at a little Italian restaurant in Portland. The mix of fresh mozzarella, tomatoes, basil and balsamic quickly became a favorite of mine. Those flavors meld together like no other and caprese salad quickly became one of those dishes where I just can’t stop refilling my plate. But, better than a plate of caprese is tossing that salad mixture on top of a fresh piece of bread. Boom – bruschetta! Mmmmmm!
Whether you choose to serve caprese salad alone or on bread, as an appetizer or a light meal, I’m warning you now, consider a double batch 🙂
- 1 loaf Italian bread, baked and sliced into rounds
- 16 ounces of mini mozzarella balls, quartered
- 16 ounces cherry tomatoes, quartered
- 1/2 bunch of basil (8-10 leaves), minced
- 1/4 cup olive oil
- Balsamic vinegar
Quarter the mozzarella balls and tomatoes. Place in a mixing bowl and add olive oil. Toss until thoroughly coated. Add minced basil and gently incorporate. Spoon onto bread rounds and drizzle with balsamic vinegar. My personal favorite is a fancy infused balsamic like tangerine or pomegranate. Those two options pair marvelously with caprese!
Serve, enjoy, refill!