Caprese salad is something that I discovered much too late in my life.
I have always loved Italian food. In fact, pasta was always requested for my birthday dinner, and most big events or dinners have included an Italian restaurant. It still seems almost silly that I did not try my first Caprese Salad until I was in my mid twenties.
I remember the first bite of Caprese salad I had at my favorite Italian restaurant, and I was so amazed by the combination of flavor and texture. It was love at first bite.
Since that first taste, I have been creating different ways to enjoy this awesome flavor combination.
A few days ago, I was at my favorite grocery store Mariano’s (here is my post dedicated to this store’s wonderfulness), and they had an awesome selection of cherry and grape tomatoes, and I had an amazing idea.
I got some wooden skewers, tomatoes, bocconcini (small mozzarella), and a ton of fresh basil.
I skewered a tomato, wrapped the bocconcini in a basil leaf and put that on next, and then added another tomato.
I loved that I was able to use different color tomatoes.
Finally, I poured my favorite store bought Balsalmic viniegrette into a small dish for dipping.
Ta da! Portable and delicious and oh so easy! If only I could make every salad like this.
