Caprese Salad mixed with greens and berries, tossed with a light, homemade balsamic vinaigrette – I could live on this stuff!
One day my husband and I were discussing the idea about having little ones, the next minute, I’m living in the ‘burbs, sitting at a preschool graduation for my little nugget. What the what?!
Seriously, this just happened. That’s my oldest, Ana. I was so surprised that she went up on that stage and, not only did she pick up a diploma, but she also sang her heart out in front of couple-hundred people! That shocked me. I always was afraid that she might end up the opposite of me, but NOPE! She is just like ME! Loud and proud! I’m SO thrilled about that!
Also? Don’t I look like I’m 23? (LIE to me!) I mean, am I really in my mid-30’s???
But I feel 23!
This is kind of too much. I think I’mma need a few mojitos to get over it. With a side of this colorful, flavorful, bold Berry Caprese Salad.
How’s that for an introduction? It’s like I’m introducing the Ms. America of Salads. Or, Ms. Italy.
I can enjoy a caprese salad every day, for the rest of my life. In any shape and form. I know, I know… it’s a summer salad, it’s too soon… I know. BUT, if you’ve been around these parts for a while, you will know that I try to throw tomatoes, mozzarella and basil in just about anything that I can find.
We have, Caprese Pizza Rolls, my kid’s favorite, this incredible Caprese Bread Pudding which I HIGHLY recommend, and MY personal all-time favorite, a Caprese Grilled Cheese Sandwich. That’s the best lunch treat.
However, if you are looking for a lighter fare, this Berry Salad is it. I was first introduced to the berry-mozzarella marriage a few years back when I participated in French Friday’s with Dorie. That Mozzarella, Tomato, and Strawberry Salad was the start of my berries-with-mozzarella obsession. Before that, it was berries with feta. I LOVE that combo!
Thus, the dealio is; time flies, stay 23, and include the caprese-salad-mixture in everything.
- 4 to 6 cups salad greens
- 2 cups mixed berries (raspberries, blueberries, strawberries...)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, sliced
- 3 to 4 basil leaves, sliced into thin ribbons
- 1 cup halved pecans
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- salt and fresh ground pepper, to taste
- In a large serving bowl, combine all the salad ingredients and set aside.
- In a separate mixing bowl, whisk together all the dressing ingredients; whisk until well incorporated.
- Add the vinaigrette dressing to the salad; toss to combine.