What’s a caprese salad without mozzarella? That was my mentality until one day I had several tomatoes that were nearing their end and a giant tub of basil. Dave was grilling and I didn’t feel like cooking, but we needed a side. Enter the whole30fied caprese!
This is basically the regular dish sans fromage, so I know you don’t need me to give you a recipe, but I want to anyway. :)
– olive oil
– balsamic vinegar
– salt and pepper
– Italian seasoning
– arugula (optional)
How to Make It
If you want to use arugula, arrange a bed on whatever serving dish you have selected. If not, then skip right to the next step. I highly recommend the arugula for added texture, color, nutrients and flavor!
Slice the tomatoes and lay them on top of the arugula. Lately I’ve been loving these kumato brown tomatoes for their taste and texture!
Chiffonade the basil and then scatter it atop the tomato arugula salad.
Spray the salad with olive oil to your liking – or drizzle if you don’t have the fabulous Misto** or other way to spray the oil.
Sprinkle balsamic vinegar all over and salt, pepper and Italian seasoning to taste.
Eat and enjoy!
**I’m not judging if you don’t have a Misto (and no one is paying me to say this, although I wouldn’t mind if they did) but it has changed my life, or rather my olive oil consumption, which is basically the same thing, right?