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
Ingredients:
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
Instructions:
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.
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