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
Add all of the ingredients to a canning jar, screw on the lid, and shake until blended. Reserve for assembly.
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.