Day 108: Grape Tomato Caprese Salad with Balsamic Vinaigrette ♥


~recipe & photo updated 2015~
~more recently updated recipes~
~more recently updated recipes~
BACK IN 2005: The Balsamic Vinaigrette recipe is one I picked up many years ago but have never made before. It's a traditional dressing for "caprese" salad, that's the ever-so-varied combinations of tomato, fresh mozzarella and basil. (It would have been great on Day 87's Fresh Tomato & Mozzarella, too. Tonight I tossed about half the Balsamic Vinaigrette with grape tomatoes from the farmers market that were indeed as sweet as grapes and fresh mozzarella.
2015 UPDATE: Ten years! I'm still half-stunned albeit pleased when so many recipes from that first year of A Veggie Venture (that first year of blogging, even if my fourth year of writing about food) still appeal! That's one of the many benefits of cooking with real food, the classic recipes and ingredients. We gobbled up this salad, it could totally be a salad supper for Meatless Monday, say.
RECIPE for GRAPE TOMATO CAPRESE SALAD with BALSAMIC VINAIGRETTE
Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4 (easily adjusted for more or fewer servings)
Time to table: 15 minutes
Serves 4 (easily adjusted for more or fewer servings)
BALSAMIC VINAIGRETTE
1 small garlic clove
2 tablespoons balsamic vinegar
1/4 teaspoon dried mustard
1/8 teaspoon sugar
1 tablespoon olive oil
Salt to taste
CAPRESE SALAD
Leafy greens such as arugula (pictured), spinach, other soft leafy lettuce greens
Big handful of fresh basil, leaves torn
8 ounces grape tomatoes, preferably sweet, halved or quartered
1 ball fresh mozzarella, diced, or mini mozzarella balls
BALSAMIC VINAIGRETTE Mix the dressing ingredients with a whisk or in the food processor attachment of an immersion blender. (If you use a whisk, you'll need to mince the garlic. If you use the immersion blender, mince the garlic clove by itself before adding the other ingredients.) Taste and adjust to taste.
CAPRESE SALAD In a salad bowl, toss just the leafy greens and basil with just enough Balsamic Vinaigrette to dampen the leaves. If you like, arrange the greens on serving plates.
Separately, toss the tomatoes with some of the remaining dressing, drop onto the salad bowl or salad plates. Top with diced mozzarella or mini mozzarella balls. Drizzle balls with remaining dressing, not covering them entirely, just a little for show.
ALANNA's TIPS & KITCHEN NOTES



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MORE WAYS TO MAKE "CAPRESE" SALADS
~ Fresh Tomato with Fresh Mozzarella ~~ Insalata Caprese ~
~ Tossed Caprese Salad ~
~ Twelve Favorite Tomato Recipes ~
~ more tomato recipes ~
from A Veggie Venture
~ Tomatoes & Fresh Mozzarella for a Crowd ~
~ more tomato recipes ~
from Kitchen Parade, my food column
COOKING IN SEASON, THIS WEEK IN AUGUST
Grape Tomato Caprese Salad (< so many tomato recipes for August!)















A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005 & 2015
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005 & 2015
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna