Caprese Salad for Two

The essential most delicious way to use garden or market fresh tomatoes! This caprese salad recipe is perfect for two as an appetizer or salad! Just make sure you don’t forget the basil!

Apart from the back to school frenzy, late August and September bring the best tasting tomatoes. I don’t know if it is because they are grown more locally, or if there is just something about this time of year, but for me, I cannot admit to the changing of the seasons if I have not had a delicious tomato sprinkled with salt at a market.

While I did get my tomato sprinkled with salt last weekend at the Jean-Talon market, this year (since my boyfriend and I moved to a condo on a higher floor) we decided to try our hand at growing a little garden on our balcony. We grew basil, thyme, rosemary, oregano, flat leaf parsley, mint, lemon balm and, of course, a tomato plant. While they all look a little crispy now (we forgot to ask a friend to water them while we were away) everything we grew was delicious and we both enjoyed being able to go out to get sprigs of herbs here and there for our meals.

Apart from meals we also liked using the herbs to make flavored water –  basil & cucumber and lemon balm & lemon were two of my favorites. But the star of our balcony was definitely our grape tomato plant that grew taller than me! It also produced way more than I had expected – and we used it all to make caprese salad!

I love caprese salad because it lets every single ingredient be the star, while still being able to blend together in a perfect fresh combination. Also, whether you’re making it for two or scaling up the recipe for more, this recipe is sure to please! Just make sure you don’t forget the basil!

Hope you enjoy!

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Caprese Salad for Two

Prep Time

5 mins

Total Time

5 mins

 

The essential most delicious way to use garden or market fresh tomatoes! This caprese salad recipe is perfect for two as an appetizer or salad! Just make sure you don’t forget the basil!

Servings: 2 people

Calories: 181 kcal

Author: Michelle

INGREDIENTS

• 1 lb cherry or grape tomatoes
• 0.5 lb fresh mozzarella
• 2 tbsp extra virgin olive oil
• 5 basil leaves
• flaky salt to taste
• fresh ground pepper to taste

INSTRUCTIONS

1. Cut tomatoes in half and place tomatoes on a serving dish.

2. Tear mozzarella into bite-sized pieces and scatter throughout the tomatoes.

3. Roll basil leaves together and slice into long thin strips (chiffonade) and sprinkle over the tomatoes and mozzarella.

4. Drizzle olive oil over the salad and season with salt and pepper.

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