Caprese Salad

Caprese Salad is a summer classic. This version uses goat cheese from Capriole Farm instead of fresh mozzarella. I have also substituted the basil leaves and extra virgin olive oil drizzle with basil oil which I personally like better. It provides a bolder basil flavor.

Instructions

Caprese Salad

  1. Cut the goat cheese log into ¼-inch-thick slices.
  2. Core the tomatoes and slice them.
  3. Arrange the tomatoes and cheese on a serving plate.
  4. Tear the basil leaves over the salad.
  5. Drizzle with balsamic vinegar and extra virgin olive oil and sprinkle with salt and pepper.

Basil Oil

All you need is a blender or food processor, basil, extra virgin olive oil, and salt and pepper. Stuff the basil into your food processor, add a pinch of salt and pepper, and puree. Slowly drizzle the extra virgin olive oil while it is pureeing until you reach a consistency that you like. You can store in a glass jar in the fridge or freeze it in ice cube trays. Just spoon it out and add to your favorite dishes to provide a burst of basil flavor!


Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth