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Caprese Salad with Garlic Balsamic Dressing

IMG_0148 There are very few {healthy} foods I love much more than brownies. And cookies.

Aaaaaaaaaaaand fries.

But one thing that actually makes my heart go pitter patter is a really good salad. More specifically, this Caprese salad.

I know, how weird am I?

Just try to get over that fact for a minute and let me explain myself.

Fresh mozzarella cheese + fresh basil + sweet grape tomatoes + black pepper. UGH.

Can you taste the goodness?

COME ON! Nothing tastes as good as that combo. It’s like a creamy, herby, sweet and spicy health food. I added a little Garlic Balsamic Dressing originally made for this recipe but any dressing would do. I also added in a few extra greens to fill the salad out more and make it go a little further…slash so I didn’t just eat all the fresh mozzarella on its own….by myself.   IMG_0118 To serve, I just threw everything on a platter kinda like a cobb salad, but obviously not a cobb salad. I like putting blocks of color together on a platter instead of spreading everything out evenly over the top to make it look pretty. I’m cool like that….or something. You can make yours as pretty or unpretty as you’d like.

Je ne care pas.

That means I don’t care in french.

You’re welcome for that language lesson.
IMG_0123 Anyways, the moral of this blog post is…

1. I like caprese salad slightly more than fries.

2. I like to eat copious amounts of fresh mozzarella.

3. I speak french.

4. But clearly not very well.

And there you have it. Enjoy!

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Caprese Salad with Garlic Balsamic Dressing

Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes

Ingredients:

1 plastic container of washed baby greens, any kind {about 6 cups}
1 lb. Bocconcini, drained, patted dry and halved {baby mozzarella balls}
1 lb. grape tomatoes, washed and halved
12 large basil leaves, chopped
cracked black pepper, to taste

for the dressing:
1 clove garlic, grated
4 teaspoons dijon mustard
4 tablespoons balsamic vinegar
7 tablespoons olive oil
salt & pepper, to taste

Directions:

Place baby greens onto serving platter. Top with bocconcini, tomatoes, basil and pepper.

Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Serve immediately.

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22 Comments

  1. I LOVE caprese too! I would totally pick anything caprese over anything sweet (but shhhh! Don’t tell people that… it’s bad for business 😉 ). This look delish! Pinned :)

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  2. This is one of my all time favorites! Love that balsamic!

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  3. HA, you speak le same francais as moi. LOVE this gorgeous fresh salad, one can never have too many caprese salads.

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  4. I am wanting this SO bad right now! 14 inches of fresh snow outside but this salad says SUMMER!

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  5. I am so glad that I found you; although my husband thinks that I hired someone else to cook for us!

    I am looking for a recipe I had but lost…I am hoping you can help me and soon. It is pineapple cuts made in a large cookie sheet pan. It has a cream cheese crust and is not dry at all. The filling has instant vanilla pudding and canned pineapple in it…………however, it is quite versital as to what other ingredients can go in it.
    Thanks so much!

    Bevie B

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  6. Made this tonight and it was delicious! A hit for husband and myself but also two foody toddlers. A must make folks!

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    • Lauren — June 26th, 2014 @ 12:56 pm

      How can I like this comment 6 million times?! Thanks for letting me know, Heidi!

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  7. I also add chopped green onions and sliced black olives to mine. Soooo gooood!

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    • Lauren — June 26th, 2014 @ 12:52 pm

      ooh, good idea!!

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  8. Can the dressing be made ahead of time and placed in the fridge?

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  9. Awesome, Lauren. I love this. Pinned and thank you!!

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  10. Made this for a party of picky eaters and it was so very well received. Looked beautiful and tasted fantastic. The dressing was really delicious. Thank you for sharing this!

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  11. Hi, thanks for this recipe. Going to baby shower today and making it now. Just wanted to suggest that when writing a recipe tablespoon should be indicated with a capital T (Tablespoon, Tsp. and teaspoon, tsp.) (just an fyi) Thanks again

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  12. Awesome, can’t wait to make and eat.

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