Caprese salad, originating from the Island of Capri in Italy, is now prepared worldwide. Here, it is especially delicious in summer, when the tomatoes and herbs are fresh and come straight 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, olive oil infused with Tuscan herbs
- 2 tablespoons Dark Traditional Strawberry Balsamic Vinegar
- 1 teaspoon minced garlic (for the low FODMAP diet (See Article: The Low FODMAP Diet for Irritable Bowel Syndrome (IBS), replace the teaspoon of garlic with 2 tablespoons of garlic-infused olive oil, and reduce 2 tablespoons of mild olive oil)
- 1/2 teaspoon finely chopped oregano
- Salt and pepper to taste
Preparation:
In a large bowl, mix the halved cherry tomatoes and bocconcini pearls.
To make the dressing, whisk the dressing ingredients until smooth.
Mix the dressing with the tomato and bocconcini mixture. Enjoy as is or cover the salad and refrigerate to let the flavors infuse before serving.
Enjoy your meal!
Recipe and photo: Olives et Gourmandises