Caprese Salad

Caprese Salad


  • 1-1/3 cups (325 mL) lightly packed fresh basil leaves
  • 1/4 cup (50 mL) extra-virgin olive_oil
  • 4 tsp (20 mL) balsamic_vinegar
  • Pinch each salt and pepper
  • 1 pkg (340 g) mozzarella ball
  • 4 tomatoes, preferably plum
  • 1/4 cup (50 mL) thinly sliced red onion


In food processor or blender, puree 1/3cup (75 mL) of the basil, oil, vinegar, salt and pepper until smooth. (Make-ahead. Refrigerate in airtight containerfor up to 4 hours; shake before using.)
Cut mozzarella into 1/4-inch (5 mm) thick slices. Cut tomatoes into 1/2-inch (1 cm) thick slices. On large serving platter, alternately layer cheese, tomatoes and remaining basil in concentric circles. Sprinkle with onion. (Make-ahead: Cover and reftigeratefor up to 4 hours.)
Drizzle dressing over salad.

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