Caprese salad is one of my favourite salads ever and it is one of those food which is timeless and a crowd pleaser. Personally, I reckon it is simplicity at its best and I love the fact that it wasn’t shy in terms of flavour, colour and aroma (thanks to the sweet scented basil!).
When punnets of tomato medley were on sale not too long ago, I know right away how I can put these colourful baby tomatoes into good use. I would go as far as to say that making caprese salad is the best way of savouring good quality tomatoes. The naturally sweet and juicy tomatoes coupled with pillowy soft mozzarella, basil, fruity olive oil and a subtle tang from the balsamic vinegar. These were all the wonderful flavours which took me to the salad heaven!
Not only its simplicity makes this the ideal fuss free appetizer or a light meal at home, you can also whip this up just as easy in the kitchen at your office. I got this idea from my former colleague who made caprese salad using bite-sized bocconcini to save the hassle of handling mozzarella at our kitchen office.
(Side note – This is optional but I’ve decided to tear the bocconcini to maximise the surface area to absorb the delicious flavours of olive oil, balsamic, salt and pepper.)
Don’t forget to subscribe to Fuss Free Cooking for regular meal inspirations delivered straight to your inbox!