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From the Gardyn Kitchen: Herb Caprese Salad

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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