Caprese Salad is a classic dish that many are familiar with and one that Heather and I love. I see it prepared quite a few different ways and it is always delicious. Heather and I have developed our own way of preparing Caprese Salad that we love, so we wanted to share this easy and delicious recipe with you all!
While this dish may be served in many different variations, the core ingredients are always the same and that is what makes it so good. Fresh mozzarella cheese, tomatoes, and basil make up the base of Caprese Salad and are a great, classic flavor combination. Add some extra virgin olive oil, garlic, sea salt, and freshly cracked black pepper with some crusty French baguette slices and you have a masterpiece.
Remember, feel free to Chef Around and make this dish your own. I know some people are gluten-free, so you can try gluten-free bread substitutions or just toss the other ingredients and eat it with a fork! I’m sure it will be delicious any way you make it. Also, I buy an amazing local fresh mozzarella cheese from Ferndale Farmstead and, if you live in the PNW, I highly recommend it because it is way better than the mass produced stuff and costs around the same amount. If you live elsewhere and can’t find it, look for Fior Di Latte or another high quality local fresh mozzarella for a truly decadent dish.
1 French Baguette, sliced
4 Roma Tomatoes, sliced
4 oz Fresh Basil, chopped
16 oz Fresh Mozzarella Cheese, sliced
2 cloves Garlic, minced
2 Tbsp Extra Virgin Olive Oil
Sea Salt, to taste
Freshly Cracked Black Pepper, to taste