Friday, August 26, 2011

Garden Caprese Salad: My Way!

My tomato plants are busy right now and I am very happy with their flavor this summer. I have had lots of cherry tomatoes and a few huge Brandywines ( ohhh so goood ones! ).

So I decided to celebrate my tomatoes with the best and easiest tomato salad ever: a Caprese, done my way, off course!


Fresh tomatoes (about one medium tomato per person)
Fresh basil ( I used 2 types )
Wisconsin fresh cheddar cheese curds
Olive oil
Salt and pepper to taste

Note I am not giving you amounts, this is a salad that you can do at your own taste - you cannot get it wrong, so if you like cheese or basil, put tons in! Why not?

Chop your tomatos. I used cherry tomatos for this one, so I cut them into 4 wedges so they were about the same size as the cheese curds. If you have bigger tomatoes, you can do slices or cubes.

Add the cheese, the chopped fresh herbs, a drizzle of olive oil and salt and pepper to taste. Mix well, and let it rest for a few minutes so the flavors blend in.

Serve as a side salad or on top of freshly baked french bread!


The traditional caprese is made with mozzarella cheese, so if you cannot find fresh cheddar curds, you can replace them with mozzarella cheese.

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