Was anyone else a super picky eater as a kid? Onions, peppers, mushrooms, tomatoes…there was a LONG list of food that I refused to eat.
Things changed when I started cooking for myself though. Pinterest was full of delicious looking recipes that I would completely avoid because they used an onion or some peppers. It didn’t take long before I realized I was really limiting myself so I gradually started trying some of those recipes regardless of what was in them. But it wasn’t until Matt and I were in Italy over 3 years later that I finally gave fresh tomatoes a try.
It was our first day in Sorrento and I ordered a caprese salad for lunch [I really just wanted the fresh ball of mozzarella that came with it]. But the entire salad, even the tomatoes, was so good! I actually ended up eating one at least once a day for the rest of our trip.
Fast forward to now and a caprese salad is still one of my favorite dishes [and it’s not just because of all the cheese]. Juicy tomatoes, fresh basil, creamy mozzarella…there’s just something so satisfying about serving up a beautiful dish like this one. It’s the perfect summer salad, but I also really enjoy it in the dead of our long Alberta winters because it reminds me that the cold has to end eventually.
The best part [aside from how good it tastes] is how easy this salad is to put together. Seriously, it takes about 10 minutes, which makes it perfect for potlucks or dinner parties. Bonus points if you serve it with a loaf of fresh bread, trust me you’ll want something to soak up all the rest of the olive oil and balsamic glaze.
Hope you enjoy!
- 2 Pints Cherry Tomatoes, Halved
- 3 Cloves Garlic, Minced
- 2 tsp Italian Seasoning
- 2 tsp Salt
- 1 tsp Ground Pepper
- 2 Tbsp Extra-Virgin Olive Oil
- 2 200 gram Tubs of Cocktail Bocconcini, Halved
- Fresh Basil
- Balsamic Glaze
Place first 8 ingredients in a large salad bowl. Toss to combine. Chill until ready to serve.
Drizzle with balsamic glaze before serving.