People make things too complicated.
The more delicate the flavors, the fewer you need. Avoid the tendency to over-complicate this.
With that said, I can’t leave anything well enough alone.
We go big, so cut the recipe in half for a more modest amount. You might want to keep in mind that it’s high-fat (which never bothers us when they are healthy fats). It is also extremely high in calcium, Vitamin A, Vitamin C, and protein.
Fresh Caprese Salad
- 2 lbs mozarella, cubed
- 2 lbs grape tomatoes
- 1 cup fresh basil, torn
- 1 cup other fresh herbs (cilantro, chives, your choice)
- 1 cup olive oil
- Salt to taste
I added cilantro and chives in the photos you see; however, I usually make this with just pure Basil and find it just as amazing. If you don’t use other herbs, you’ll need to double the Basil. Perhaps next time I’ll add oregano–yum!
p.s.—do you know how to pronounce the word “Caprese?” Kuh-pray-zay. Thought I’d help you out, there.