Caprese salad, originating from the Island of Capri in Italy, is now enjoyed worldwide. Here, it is especially delicious in the summer when the tomatoes and fresh herbs are just picked from the garden.
Ingredients:
Salad:
- 2 baskets of mixed cherry tomatoes, halved
- 1 jar of bocconcini pearls, drained
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Dressing:
- 1/4 cup basil-infused olive oil or, for an even more Italian twist, Tuscan herb-infused olive oil (from Olives et Gourmandises)
- 2 tablespoons traditional dark strawberry balsamic vinegar (Olives et Gourmandises)
- 1 teaspoon minced garlic (for a low FODMAP diet (see article: Low FODMAP Diet for Irritable Bowel Syndrome (IBS), replace the teaspoon of garlic with 2 tablespoons garlic-infused olive oil, and reduce regular olive oil by 2 tablespoons)
- 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 dressing, whisk the dressing ingredients together until well blended.
Toss the dressing with the tomato and bocconcini mixture. Enjoy immediately or cover the salad and refrigerate to let the flavors meld before serving.
Enjoy your meal!