Caprese Salad

Let’s embrace and really feel the summer with this amazing Caprese salad!

Sunny pink tomatoes, mozzarella and nice olive oil! What else does a person need…

 

AnnieAuthorAnnieCategoryDifficultyBeginner

НЕОБХОДИМИ ПРОДУКТИ:

 1 big tomato (or 2 smaller)
 120 g mozzarella cheese (approximately)
 2 tbsp. basil pesto (bought)
 3 tbsp. olive oil
 1 tbsp balsamic vibegar (optional)
 Himalayan salt
 twigs of fresh basil
If you want to make homemade basil pesto:
 3 full handfuls of fresh basil
 3 cloves garlic (could be more, if you like garlic taste)
 100 g Parmesan or other hard Italian cheese
 50 g roasted unsalted nuts (cashews or cedar nuts)
 1 pinch salt
 olive oil

Prep Time10 minsTotal Time10 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

If you don't have a ready made basil pesto and you want to make your own homemade, start with it first. In a blender, blend the basil, garlic and nuts. Add the grated Parmesan cheese and blend. Gradually add olive oil while getting a thick paste.
The pesto is best used immediately, but can be stored in a tightly closed jar in the refrigerator and used for up to several days. If desired, it can be frozen in the freezer, but after unfreezing it is good to mix again with a little more olive oil.

2

To prepare the salad, cut the tomatoes into slices about 1 cm thick.
Cut the mozzarella into slices and place over the tomatoes. It is good to have a slice of mozzarella on each tomato piece.
With a small spoon, take some basil pesto and place over the mozzarella. Do not overdo it, because the taste of pesto is extremely rich. (You can replace the pesto with finely chopped fresh basil and sprinkle on top).

3

Finally season it. Sprinkle with salt, olive oil and, if desired, a little balsamic vinegar.

4

Decorate with a sprig of fresh basil!
Enjoy! 🙂

Салата Капрезе

 

Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 1 big tomato (or 2 smaller)
 120 g mozzarella cheese (approximately)
 2 tbsp. basil pesto (bought)
 3 tbsp. olive oil
 1 tbsp balsamic vibegar (optional)
 Himalayan salt
 twigs of fresh basil
If you want to make homemade basil pesto:
 3 full handfuls of fresh basil
 3 cloves garlic (could be more, if you like garlic taste)
 100 g Parmesan or other hard Italian cheese
 50 g roasted unsalted nuts (cashews or cedar nuts)
 1 pinch salt
 olive oil

Directions

1

If you don't have a ready made basil pesto and you want to make your own homemade, start with it first. In a blender, blend the basil, garlic and nuts. Add the grated Parmesan cheese and blend. Gradually add olive oil while getting a thick paste.
The pesto is best used immediately, but can be stored in a tightly closed jar in the refrigerator and used for up to several days. If desired, it can be frozen in the freezer, but after unfreezing it is good to mix again with a little more olive oil.

2

To prepare the salad, cut the tomatoes into slices about 1 cm thick.
Cut the mozzarella into slices and place over the tomatoes. It is good to have a slice of mozzarella on each tomato piece.
With a small spoon, take some basil pesto and place over the mozzarella. Do not overdo it, because the taste of pesto is extremely rich. (You can replace the pesto with finely chopped fresh basil and sprinkle on top).

3

Finally season it. Sprinkle with salt, olive oil and, if desired, a little balsamic vinegar.

4

Decorate with a sprig of fresh basil!
Enjoy! 🙂

Салата Капрезе

Caprese Salad – recipe
(Visited 18 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *