This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.
I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.