While a traditional Caprese salad highlights one main herb — basil — we amped up the classic by adding brightness with chopped cilantro, parsley, dill and chives.
The best part about this recipe?
Any combination of herbs will result in a flavorful, healthy dish that’s a stunner when plated.
Serves: 4 – 6 people
Inspired by “What’s Gaby Cooking” – curated by Katie McCall
1 pint cherry (or mixed medley) tomatoes, halved.
4 small-to-medium beefsteak or heirloom tomatoes, sliced in half and cut into wedges
2 spring onions, sliced thin
1 cup English cucumber, halved and quartered
1 ball fresh mozzarella cheese, torn into pieces.
1 lemon, juiced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1 clove fresh garlic, minced
Sea salt & freshly ground black pepper, to taste
1 cup mixed herbs, chopped (we used basil, cilantro, parsley, dill, and chives)
Favorite bread for grilling
Combine all tomatoes, spring onions, cucumber, mozzarella, lemon juice, red wine vinegar, olive oil, garlic and salt and pepper in a large bowl. Mix gently.
Plate salad and garnish liberally with the fresh herbs. Add an extra drizzle of olive oil and a sprinkle of salt and pepper.
Serve immediately with your favorite grilled bread, or allow to marinate in the refrigerator up to 1 hour prior to serving.
About the chef:
Katie McCall joins the Gardyn table on a mission to inspire and explore a “kinder” and more sustainable approach to living.
Food writer, Le Cordon Bleu grad, and gluten-free bakery owner, Katie McCall has roots working with restaurants on the Michelin’s Bib Gourmand list in Chicago.