Caprese Salad; a Mozzarella Recipe with a Tomato Salad Recipe

The Caprese salad is one of my favorites. If learning how to make a salad, this is great to serve as an appetizer salad, as a side salad to dinner or a larger version served with rolls for lunch. I even fix one as a pick- me -up between meals. This also works well as a snack before bed. Sometimes I will fix a large salad, set it on the table and the family will share it as a snack. Although some prefer to serve this salad with oil, I prefer it only with basmati vinegar which makes it one of the healthy salad recipes.

Line the plate (small or large whichever you prefer) with shredded lettuce or baby salad greens.

Arrange sliced tomatoes, overlapping, on top of the greens. Slice fresh mozzarella cheese; Slightly overlap the tomatoes and overlap each slice of cheese.

Sprinkle vegetables and cheese lightly with garlic powder. Chop fresh basil and sprinkle over the vegetables and cheese. Drizzle over the top balsamic vinegar.

CAPRESE PITA

• 8 Ounces fresh mozzarella cheese, cut in small chunks


• 2 Medium tomatoes, diced


• 1 Cup thinly chopped Romaine lettuce


• 2 Cloves fresh minced garlic


• 2 Tablespoons fresh chopped basil


• Salt/ pepper to taste


• 2 Pitas


• ¼ Cup balsamic vinegar


• ¼ Cup olive oil

In a bowl combine the cheese, romaine, garlic tomatoes and basil. Add vinegar and oil and toss together. Salt and pepper to taste. Cut pitas in half. (I like to warm slightly) Stuff each half of pita with the tomato and cheese mixture. This is great for a fast lunch.

For more great salad recipes check the links below.

• Broccoli salad


• Cabbage salad


• Ceasar salad


• Congealed salad recipe

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