Try this easy tossed caprese salad recipe

This recipe is one of my favorites to make in the summertime. I love going to the local farmers market to pick out the freshest grape/cherry tomatoes, cucumbers, and basil. It requires no cooking and is always a hit at tailgates or other social events as it appeals to both the eyes and taste buds. It’s also very versatile in that it can be added as a topping to grilled meats or eaten like bruschetta. My personal favorite and a health-conscious way to make it is to use as little mozzarella as possible, and use the smaller “pickling” size cucumbers since they pack the most crunch.

Nutrition Facts

Ingredients

• 4 cups cherry tomatoes, cut in half
• 4 cups cucumbers, diced
• A handful of fresh chopped basil leaves (about 10 leaves)
• 4 ounces mozzarella cheese, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste (optional)

Directions

In a large mixing bowl, add to taste:

• Grape or cherry tomatoes cut in half
• Diced cucumbers 
• Chop several fresh basil leaves 
• Sprinkle ground pepper
• Mozzarella cheese, cubed (but not to exceed 4 ounces)
• Olive oil (but not to exceed 2 tablespoons)

Toss and mix all ingredients and store it in the fridge for a cool, refreshing savory treat!

Pictured: Caprese – Italian salad with cherry tomatos, olives, cucumbers, cheese and avocado

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