The Best Caprese Salad

While Caprese might not be the “healthiest” option for a salad, sometimes when you are eating mostly healthfully, it’s nice to indulge in some cheese. This salad was honestly one of the best caprese salads I have ever had, but that all depends on the cheese. While Burrata and Buffalo Mozzarella are nice choices, they are also extremely expensive. For a less expensive options, try fresh cow mozzarella from your local deli. Or, if you live in Vancouver, stop by Granville Island and head on over to one of my favourite Italian delis, Zara’s for some fresh pasta, amazing cheese, and their cow mozzarella. Then, make this salad.

Marinated Mozzarella and Tomato Salad
adapted from Plenty

Serves 4

1/2 tsp fennel seeds grated zest of 1 lemon
15 basil leaves, shredded
2 tsp chopped oregano
2 tsp best-quality extra-virgin olive oil, plus extra to finish
2 tsp grape seed oil
1 garlic clove, crushed
1/2 tsp Maldon sea salt, black pepper
8 to 9 oz. buffalo mozzarella cheese (I used cow’s mozzarella)
2 ripe medium tomatoes, quartered
To make the marinade. Scatter the fennel seeds in a small frying pan over medium heat and dry-roast until they begin to pop. Transfer to a mortar and pestle and crush roughly. Place the crushed seeds in a small bowl and add the remaining marinade ingredients.
mozzarella marinating
 Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15-30 minutes.
To serve, cut the tomatoes into wedges (8 per tomato) and plate along with the marinated mozzarella. Drizzle with extra olive oil and serve.
finished caprese

Great recipe to make for guests, or even for 1!


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