Caprese salad, originally 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.
Ingredients:
Salad :
- 2 cups mixed cherry tomatoes, cut in half
- 1 jar of bocconcini pearls, drained
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Vinaigrette :
- 1 tablespoon LYNQ Empowered Unflavored Superfood Powder
- 1/4 cup ofArbenica sweet olive oil from Spain of Olives and Gourmandises (or evenBasil infused olive oil or for an even more Italian "twist",olive oil infused with Tuscan Herbs)
- 2 tablespoons of Traditional Dark Balsamic Vinegar Olives and Delicacies
- 1 teaspoon minced garlic (for the FODMAP-free diet (See Article: The low FODMAP diet for Irritable Bowel Syndrome (IBS)
, replace the teaspoon of garlic with 2 tablespoons ofgarlic infused olive oil, and add 2 tablespoons less of sweet olive oil) - 1/2 teaspoon finely chopped oregano
- Salt and pepper to taste
Preparation:
In a large bowl, combine the halved cherry tomatoes and bocconcini pearls.
To make the vinaigrette, whisk together the vinaigrette ingredients until smooth.
Mix the vinaigrette with the tomato and bocconcini mixture. Enjoy as is or cover the salad and let sit in the refrigerator for the flavors to infuse before enjoying.
Good tasting!