Colorful Caprese Salad
Recipe by Alysha Melnyk
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.
Simple Italian Salad of Red Tomatoes, Cherry Sungold Tomatoes, Mozzarella, Green & Purple Basil, Olive Oil, Balsamic Reduction, Nasturtium Flowers, Salt and Black Pepper.
Ingredients
Whole Wheat Pie Dough:
4 Medium Red Slicing Tomatoes, Thinly Sliced
3/4 Cup Cherry Sungold Tomatoes, Halved
16oz Mozzarella, Thinly Sliced
1/2 Cup Fresh Basil, Torn & Small Whole Leaves (I used both green basil and purple basil)
Black Pepper (*To Taste)
Salt (*To Taste)
Olive Oil (*Drizzle to Taste)
Balsamic Reduction (*Drizzle to Taste)
Optional for Topping: Nasturtium Flowers (or other edible flower variety)
Method + Assembly
First, arrange sliced red tomatoes and sliced mozzarella on the tray.
Next, top with cherry sungold halves.
Sprinkle everything with torn basil & basil leaves, salt and pepper.
Arrange edible flowers on plate if using.
Drizzle everything with olive oil and balsamic reduction (*to taste – I always go with the “less is more” thought process so I don’t overpower the flavors of the tomato and mozzarella).
Serve immediately and enjoy
