Marinated Caprese Salad
Here is the recipe card that I created and put into my recipe binder.
All my ingredients laid out on the island cutting board.
Not long at all! Definitely under thirty minutes. The hardest part was the chopping of the cheese, tomatoes and basil.
It looks pretty similar I suppose.
HOW WILL I USE IT?
I served it with large yummy pieces of bakery french bread at Natalie's baptism party on Sunday.
WHAT WILL I DO DIFFERENTLY?
- Since I was a wee bit nervous about the party, the baptism and everything in between I was super on the ball and made this dish on Saturday evening. Although the TASTE was good, the consistency was a bit soggier than I expected or would have liked. Next time I definitely think it's a "day of" preparation.
- I'm not sure how I felt about the red wine vinegar. Last night I had some left over slices of mozzarella, big pieces of roma tomato drenched in balsamic vinegar served on bread and it was a much more "authentic" tasting dish. I will probably combine the cheese, tomato and basil in the same way but maybe use balsamic vinegar as the marinade.
What have YOU been pinning and creating lately?!