Easy Caprese Salad Recipe, the Ultimate Late Summer Dinner
This simple, colorful caprese salad recipe isn't your standard lunchtime snack - a few unique ingredients will make this salad sing on your palate like no other. Super easy to make - and if you want a hearty version of this dish, try tossing it with some spiral pasta for a quick and easy dinner. Seasonal food at its best.
Course Salad
Cuisine Italian
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4
Calories 153kcal
Author Stephanie Stiavetti
Ingredients
1/4cupbalsamic vinegar
2largeyellow heirloom tomatoesdeseeded and chopped
1largeBrandywine heirloom tomatodeseeded and chopped
1/2cupBoconccinior little mozzarella balls about 1-inch in diameter
6largebasil leaveschopped
3tablespoonschopped parsley
2tablespoonschopped pine nuts
1teaspoonred pepper flakes(optional)
2tablespoonsavocado oil
Sea salt and fresh ground black pepperto taste
Instructions
In a small pot, heat the balsamic vinegar over medium-low heat. Simmer until it reduces by half. Remove from heat and allow to cool completely.
In a large bowl toss tomatoes, Boconccini, basil, parsley, pine nuts, and red pepper flakes, if using. Toss well until completely mixed.
Drizzle in avocado oil and toss well. Stir in a little of the reduced balsamic vinegar - start with just a teaspoon - and taste. Add more in very small quantities until it's tart enough for your liking. Add salt and pepper to taste. Serve at room temperature.