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Emily’s Fork and Knife Caprese Salad
No salad encompasses the fresh flavors of summer more than a classic Caprese. Sometimes though, we need to mix things up. In this recipe, Chef Emily Ellyn tweaks the classic by adding a few simple ingredients. In no time, you’ll be grabbing a fork (and knife) and digging in!
Prep Time: 20 mins
Serves: 4 – 6
Ingredients
Salad:
- 1 (16-ounce) package Fresh Whole Milk Mozzarella
- 2 pints garden fresh tomatoes, sliced or halved
- ½ cup Kalamata olives, pitted
- ¼ cup pine nuts, lightly toasted
- 1 bunch fresh basil, stems removed
- Sea salt, course ground
- Black pepper, course ground
Caprese Salad Dressing:
- 1/3 cup quality olive oil
- 3 tablespoons balsamic vinegar
- 2 sun-dried tomato halves, minced fine
- 2 garlic cloves, minced and mashed to a paste with ½ teaspoon sea salt
- 1 tablespoon fresh basil, minced fine
Directions
Caprese Dressing:
Add all of the ingredients to a canning jar, screw on the lid, and shake until blended. Reserve for assembly.
Salad:
Using a large platter, place the cheese first. You can tear it into chunks, slice, or leave whole and slice before serving.
Place the tomatoes and Kalamata olives on the platter around the Fresh Whole Milk Mozzarella and garnish with basil leaves, salt, and pepper, ending with a scattering of pine nuts. Dress lightly with Caprese Dressing.
