Tuesday, 24 February 2015


I was walking though the fruit & vegetable aisle and found the most plump tomatoes in these dramatic, bold colors. I immediately thought of a caprese salad. The pairing with the fresh basil  leaves also gave me a slight taste of summer.

Finding in-season fresh ingredients during the cold winter months is considered lucky so I had to do these tomatoes justice and enjoy them raw.

This fresh salad is light yet rich, the drizzle of olive oil & balsamic vinegar counter acts the sweet tomatoes and the basil gives the dish a spicy herby bite.


5-6 colored tomatoes
2 mini vine tomatoes
2-3 buffalo mozzarella balls (mozzarella can be replaced with fat-free cottage cheese for a dairy restricted diet)
olive oil
balsamic vinegar (optional)
black pepper
sea salt


Slice the tomatoes into slices. Arrange in a plate. Top with fresh mozzarella, basil leaves, arugula, black pepper, & sea salt. Drizzle with olive oil & balsamic vinegar & enjoy.


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