A Caprese salad is one of our all time favorite salads. We're not Italian and it doesn't come from anywhere in our family background... we simply love that it's fresh, vibrant, flavorful, and light, and super simple to make. We could eat this triple layered salad almost everyday for lunch if we had to. We created this back to school version to also make it a fun salad to eat.
Simply layer pieces of fresh mozzarella, cherry tomatoes, and basil (or salads greens like we used) on to wooden skewers, drizzle with olive oil and balsamic vinaigrette (or your favorite salad dressing), and add a little salt and cracked pepper. Taste-buds, old and young alike, will love the sweetness of the tomatoes, the hearty smoothness of the mozzarella, and the tang of the dressing. Perfect for an after school snack.
While making this recipe we discovered one of our favorite new salad dressings: Robert Rothschild Farm Organic Blueberry Balsamic. It's sweet, tangy, and filled with pieces of real blueberries. It's a flavor explosion unlike any we have ever experienced in a salad dressing.
Going the traditional route with your caprese salad by using olive oil and a balsamic vinaigrette has been made simple by our friends at Amoretti. Their blend of Extra Virgin Olive Oil and Balsamic Vinaigrette is perfect, just a simple shake and drizzle to your liking.