Love from Amy’s Kitchen: Summer Caprese Salad

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I hope you all had a wonderful and long 4th of July weekend! I certainly did and spent some much-needed quality time with people I love. There are always a variety of things revolving around the 4th of July weekend and great food is no exception. Today I decided to share with you a summer rendition of the classic Caprese Salad. If you have never had Caprese, you’re missing out. It’s a super simple dish to make and it makes a great appetizer for those summer parties and events.

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If you are not familiar with Caprese Salad, the traditional recipe includes tomatoes, fresh mozzarella, basil leaves, and balsamic vinegar or oilve oil/salt/pepper. You can make this in many forms such as Caprese kabobs, sliced on a serving plate, or a cubed salad like the one I’m featuring today. Since it is summer and there are different fruits in season, you can make some other tasty versions of the original. To keep with the patriotic spirit, I decided to make a Red, White, and Blue Caprese Salad and I added blueberries. A few years ago I made a Summer Caprese Salad with peaches…..yummmm.

Depending on how many people you plan on serving, all you need is:

Balsamic Vinegar
Fresh Mozzarella (my favorite is the Mozzarella pearls)
Tomatoes
Fresh Basil Leaves
Blueberries

There is no measurement or amount that you specifically need to follow, just combine equal ingredients until you have the amount desired. After combining the fruit and cheese,  mince the basil leaves and fold into the salad. Finally, lightly drizzle some Balsamic vinegar over the salad. You don’t need much of the vinegar because it is tart and the blueberries can also be tart, so you don’t want too much of that. Garnish with some whole basil leaves and then voila!

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This is definitely one of my comfort foods and I hope you enjoy it as much as I do! Let me know if you have made any other versions of Caprese Salad, I’m always willing to improvise. Until next time, friends!

Love from, Amy.

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