We’re spicing up a classic with this Summertime Caprese Salad from Eating Bird Food. This recipe is perfect for a light lunch or as a side salad for your dinner main. Dig in! Tomatoes deliver lots nutrients and inflammation-reducing antioxidants, including lycopene and folic acid.
Ingredients for servings
1 tablespoon minced fresh parsley
0.5 teaspoon dried basil
1 pinch dried oregano
1 tablespoon capers drained
2 cloves garlic minced
6 tablespoons olive oil
to taste Freshly ground pepper
to taste sea salt
1 pound fresh mozzarella cheese sliced
2 large ripe tomatoes thinly sliced
1 bunch fresh basil about 20-30 leaves
1 jar roasted red peppers 7 ounce, drained and julienned
In a medium bowl, mix together parsley, basil, oregano, capers, garlic, and olive oil.
On serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Add a basil leaf between each later. Top with roasted red peppers. Drizzle with the herb and olive oil mixture.
Cover and chill in the fridge for 30 minutes. Sprinkle with crushed red pepper and serve.