Caprese Salad Recipe

What could be better than a lovely Caprese salad? Likely there are more complicated things in life but purity triumphs when we’re short on time.

As I lately have a little time, I was looking on the web last week. Trying to get fresh, intriguing thoughts, inspiring dishes that I have never tried before, to delight my loved ones with. Hunting for a while but could not find lots of interesting things. Right before I wanted to give up on it, I ran across this delightful and easy dessert simply by accident on Suncakemom. It looked so delightful on its photos, that called for prompt actions.

It had been not so difficult to imagine the way it’s created, how it tastes and just how much boyfriend will probably want it. Actually, it is extremely simple to please him when it comes to puddings. Yes, I am a lucky one. Or perhaps he is.Anyway, I visited the website and then used the step-by-step instuctions which were coupled with wonderful graphics of the procedure. It really makes life much simpler. I could imagine that it’s a bit of a effort to shoot photos down the middle of baking in the kitchen because you usually have sticky hands thus i seriously appreciate the time and effort she put in to make this post and recipe easily implemented.

Having said that I am encouraged to present my very own recipe in a similar fashion. Many thanks for the thought.

I had been fine tuning the original mixture to make it for the taste of my family. I’ve got to say it turned out an awesome outcome. They prized the flavour, the thickness and enjoyed getting a sweet like this in the midst of a lively workweek. They quite simply requested even more, more and more. So the next occasion I am not going to make the same miscalculation. I am gonna twin the quantity to make them happy.

This post is based on caprese salad recipe from SunCakeMom


Cut a slice from the fresh mozzarella cheese.

Cut a slice of tomato that is similar in size and width to the mozzarella.

Fresh basil is essential for this dish. If we haven’t got huge leaves just use more smaller ones.

A drizzle of olive oil will bind everything together. It’s as essential as the basil and as it is with good olive oil, the more expensive the better.


It’s not recommended to make them well ahead as the mozzarella will seep liquid out and ruin our plating. A couple of minutes will be fine but anything over half an hour is risky, especially at room temperature.

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