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Meatless Monday Recipe for 7/7/14: Summer Caprese Salad

summer caprese salad (3)Summer is here and picnic season is in full swing. As you pull out the heavy bags of charcoal or grab loads of wood chips for the smoker, don’t forget that not everything needs to go on the grill. When the mercury inches up, cool your body down with foods that are as refreshing as they are delicious.

This week’s Meatless Monday recipe is a wonderful side dish that is easy to make and even easier to love. It makes an excellent go-to dish for the season’s gatherings of friends and family and is an attractive addition to any table. For a tasty elevation in flavor, drizzle balsamic reduction to this dish. Enjoy this super fresh Summer Caprese Salad. Bon appetit!

four forks

Summer Caprese Salad

  • Servings: 6
  • Difficulty: Easy Peasy
  • Print

Summer Caprese Salad

  • 3 cups marinated bocconcini*
  • 2 cups grape tomatoes, cut in half
  • 1 cup fresh basil leaves, thinly sliced
  • 3 tablespoons extra virgin olive oil**
  • Sea salt & fresh ground black pepper to taste

*You should be able to find marinated bocconcini in your grocer’s deli section, perhaps at the olives bar.
**Add olive oil if you don’t use pre-marinated bocconcini (which is usually marinated with olive oil).

Combine ingredients and mix well. Add salt and pepper to taste. Cover and refrigerate for at least an hour.

Optional serving suggestion 

Serve with drizzled balsamic reduction.

Balsamic Reduction

  • 1/2 cup fruit-infused balsamic vinegar (I used tangerine balsamic vinegar)
  • 1 tablespoon brown sugar

Combine balsamic vinegar sugar in a small saucepan over medium heat. Allow to come to a small boil and reduce by about half, stirring so the mixture doesn’t stick to the pan. Remove from heat and allow to cool. Do not refrigerate (reduction will become sticky). Drizzle over caprese salad.

summer caprese salad (5)


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