Caprese Salad Recipe

Caprese Salad Recipe

A classic Italian favorite. Loved the world over. Known for its many variations and simplicity. This is a dish that is hard not to love, especially when it is warm out. Great as an appetizer or as a meal. You can change the texture and consistency of the dish simply by changing the cuts to the tomatoes and mozzarella. For a fun finger food appetizer, slice and stack like an open-faced sandwich. For a fun family style appetizer, chop the tomatoes and mozzarella into cubes. Toss in the marinade and serve with crusty bread. Tasting Guidelines: Taste is savory, sweet, and fresh. Weight is light but can be balanced with basil and vinegar. Texture is soft. Good for people not in treatment. Best categorized as Italian.
Prep Time20 mins
Cook Time0 mins
Course: Appetizer
Cuisine: Italian
Keyword: basil, caprese salad, italian, mozzarella, tomatoes
Servings: 4 People
Author: Chef Ryan Callahan
Cost: $10

Equipment

  • Cutting board
  • Chef's knife
  • Serving Tray

Ingredients

Food Ingredients:

  • 1 lb. fresh mozzarella sliced
  • 5 medium-sized Roma tomatoes sliced

Flavor Balancers:

  • kosher salt to taste
  • black pepper to taste
  • red wine vinaigrette

Aromatics:

  • fresh whole basil leaves

Instructions

  • Since this is a fresh recipe, wash tomatoes and basil thoroughly. Slice tomatoes into sandwich slices about a 1/4 inch thickness. Lightly sprinkle salt over the tomatoes slices on both front and back.
  • Allow to sit at room temperature for 10 minutes. Then marinate tomatoes in large mixing bowl in a generous coating of Wishbone red wine vinaigrette for at least 30 minutes. While tomatoes are marinating, slice fresh mozzarella into similarly sized servings. Set aside.
  • Remove basil leaves from stem. Then on a large serving platter, assemble in this method: Tomatoes down first. Cheese down second. A sprinkle of fresh black pepper over the cheese. And basil leaf to finish. Serve chilled or at room temperature.

Notes

Caprese Salad may be refrigerated for several days for quick easy snacks throughout the week. I highly recommend if you are going to do this to put the basil on fresh every time you serve. This recipe is more like a finger food and can be made more like a salad by chopping everything into thumbnail-sized chunks. You can also substitute the Roma tomatoes for Cherry or Grape tomatoes for an even more forkable option!

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.