Fall Caprese Salad

i-phone-290There have still been good tomatoes at the farmers market, although the basil season seems to have come to a close.  However, when it was plentiful, I made lots and lots of pesto for my freezer, and tonight was one of those nights I was happy I did.

Using some little grape tomatoes I found at the market, plus a container of ciliegine ( little balls of fresh mozzarella) I picked up at the grocery store, I was able to toss together a delicious little Caprese salad that was the perfect accompaniment to our meal.  “Caprese” style usually refers to the combination of tomato, mozzarella, and basil, a classic Italian salad.  Not only is it the colors of the Italian flag (the significance is not lost on Italians), but it is a delicious combination, particularly in summertime when both tomatoes and basil are at their peak.  But it is not summertime, so basil pesto would take the place of fresh basil leaves, but the salad was just as pretty and just as tasty.  You can use store-bought prepared pesto if you don’t have a freezer-full like I do!  Tomatoes are not on the kid-approved list of veggies in my house, but I was able to get them to try a little piece of Italian bread smeared with pesto and topped with a piece of the fresh mozzarella!  Despite the fact it was green, they approved of this combination. 

Fall Caprese Salad

Serves 2-4

1 pint grape (or cherry) tomatoes, halved

4-6 oz ciliegine, halved (found in the cheese or dairy section of most grocery stores)

 1/4 cup (or more to taste) pesto (click here for my recipe)

Toss all the ingredients together in a bowl and enjoy!  Season to taste with additional salt and pepper if necessary.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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