A Caprese Revelation

A few weeks ago, I shared a recipe variation on a fresh tomato salad dressing that I really loved.  It's tangy and perfect for summer, and works in a variety of ways including as a good sauce for grilled or broiled chicken.

Just tried it as a caprese salad variation, and...uh...mah...GAWD!  Delish!

Had to share the recipe, because I'll be eating this all summer long as our fresh tomatoes start to ripen.

With a grilled chicken breast or some broiled fish?  This would be fantastic.  But it may just be my meal of choice all by itself with a few sliced cucumbers from the garden.

Seriously yummy stuff.


Caprese-Style Lettuce Salad with Fresh Tomato Dressing

1/2 to 1 c. fresh mozzarella, diced into bite-sized chunks
1 c. grape tomatoes, halved
1/2 c. ripe grape tomatoes, chopped
1/2 c. ripe Roma tomatoes, chopped
(or use 1 c. fresh garden tomatoes, chopped, when and if you can get them from your own garden or the farmer's market -- I'd bet beefsteaks would be divine in this!)
2 Tbsp. balsamic vinegar
1 clove garlic, minced (or more to taste)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper (or more to taste)
1/2 c. fresh basil leaves, cut into ribbons
1 1/4 tsp. good quality extra virgin olive oil (quality is important here because the taste of the oil should be fruity and fresh)
1/2 tsp. sugar
6 c. mixed mesclun lettuce blend, cut into bite-sized pieces

Mix together fresh mozzarella chunks and halved grape tomatoes in a large bowl.  In small bowl, combine tomatoes, vinegar, garlic, salt, pepper, basil, oil and sugar; let stand 10 to 20 minutes at room temperature to blend flavors and allow juices from the tomatoes and garlic to permeate the oil.  In large bowl, toss lettuce with the mozzarella and tomatoes.  Then toss all with dressing, dividing mixed salad evenly among 4 plates.  (Should be about 1/4 cup dressing per serving of salad.)  Serves 4. 

(Photo via WenDaLicious.)