Do you have a dish that no matter what, no matter how much you eat of it, you can never turn it down? I do. And it’s called Caprese.
In Rome, when we were on our honeymoon we ordered Caprese at almost every single meal. And the summer before we got married, when my mom’s garden was full of tomatoes and home grown basil, my family would eat platefuls of sweet basil, juicy tomatoes, soft mozzarella cheese with cheerful gusto. To me, a bowl of Caprese is perfection.
It’s a perfect medley of simple, delicious, fresh, and satisfying. It will win over everyone, leaving happy people in its wake. Even my sister, who doesn’t eat tomatoes eats her weight in Caprese salad.
This past week, as I was walking my familiar rounds in the grocery store I saw Sweet Mini Peppers perched above the regular bell peppers in the veggie section. Since I can’t resist anything that comes in mini size, especially produce (Or pigs. Mini pigs are adorable. I want one more than I want a bunny, and that’s saying something.) I always like trying to work with a new ingredient. It can be a little frightening and a lot of exciting. Lucky me, these baby peppers took my favorite caprese salad and took it up a notch. It added extra crunch and a subtle, sweet, spicy kick. I don’t know if I’ll be able to go back to traditional caprese salad again.
Ha! Who am I kidding? Caprese will always be welcome, in all of its forms. Thankfully, it’s one of the easiest things to throw together. But even with how effortless it is to make, it can still impress the pants off of anyone who tastes it. My kind of recipe.
- 1 pint cherry or grape tomatoes, cut in halves
- 8 oz of mozzarella peals, cut in halves
- ¼ cup chopped fresh basil leaves
- ½ cup chopped sweet or bell peppers
- 6 Tablespoons balsamic vinegar dressing
- salt and pepper to taste
- In a large bowl mix the tomatoes, mozzarella, fresh basil, and peppers.
- Drizzle balsamic vinegar dressing over and toss lightly until all the ingredients are coated.
- Chill before serving.