The Caprese salad, originating from the Island of Capri in Italy, is now prepared around the world. Here, it is particularly delicious in summer, when the tomatoes and herbs are very fresh and come straight from the garden.
Ingrédients:
Salade :
- 2 boxes of mixed cherry tomatoes, halved
- 1 jar of bocconcini pearls, drained
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of fresh basil, chopped
Vinaigrette:
- 1/4 tasse d'basil-infused olive oil or, for an even more Italian "twist," ofinfused olive oil with Tuscan herbs, Olives and Delicacies
- 2 tablespoons of Traditional Dark Balsamic Vinegar with Strawberry Olives et Gourmandises
- 1 teaspoon of minced garlic (for the low FODMAP diet (See the Article: La diète faible en FODMAP pour le Syndrome de l'Intestin Irritable (SII ou SCI), replace the teaspoon of garlic with 2 tablespoons ofinfused garlic olive oil, and put 2 tablespoons of mild olive oil less)
- 1/2 teaspoon of finely chopped oregano
- Salt and pepper to taste
Préparation:
In a large bowl, mix the halved cherry tomatoes and the bocconcini pearls.
To make the vinaigrette, whisk the vinaigrette ingredients together until smooth.
Mix the dressing with the tomato and bocconcini mixture. Enjoy as is or cover the salad and let it rest in the refrigerator for the flavors to infuse before serving.
Enjoy your meal!