Caprese Salad (3 ways!)

A caprese salad is probably the most refreshing, simple, and elegant vegetarian dish I know of.  My husband and I often enjoy it along with pasta, and I frequently have leftover bits that are difficult to transfer to lunch bags... it just becomes too sloppy! 

For this post I've included the classic recipe for a traditional caprese salad, as well as two of my own treatments that make it easier for lunches and even parties or showers!  It could even add some festive color to your Christmas table. 

Tip: Opt for part-skim fresh mozzarella for the lowest fat content and most protein.

Traditional Caprese

  Ingredients:

     8 oz. Fresh mozzarella cheese, sliced into rounds

     2 large tomatoes, sliced into rounds

     1 bunch of fresh basil, gently rinsed

     EVOO

     Salt & pepper to taste 

Directions:

    Arrange the tomato slices on a plate. Top each one with a round of mozzarella and a fresh basil leaf. Drizzle EVOO over them and season with salt and pepper to taste.

Caprese Bites

     I came up with these when I threw a bridal shower for a close friend of mine who eats an almost meatless diet.  All the flavor in a fancy finger food form.  :)

Ingredients:

   1 package grape tomatoes

   1 package fresh mozzarella pearls (in the gourmet cheese section)

   1 bunch fresh basil, rinsed and cut into ribbons

   EVOO 

   Salt and pepper to taste

Directions:

   1. Rinse the tomatoes and cut them in half and scoop out the pulp. (I used a 1/4 teaspoon for this. Worked brilliantly!)

   2. Lay the mozzarella pearls out on a cookie sheet and lightly drizzle EVOO over them. Next give them a light dusting of salt and pepper.

   3. Wrap a basil ribbon around the mozzarella pearls and insert them into the tomato shells. Be sure that the ends of the ribbons are facing toward the inside of the tomatos.

   4. Serve on a platter and impress your guests!

I've also seen another version of this on Pintrest where the ingredients are skewered on toothpicks.  Genius!

Caprese Orzo Salad

(great option for a grown-up vegetarian lunch!) 

Ingredients:

   1 package orzo

   1 package grape tomatoes

   1 package fresh mozzarella pearls (in the gourmet cheese section)

   1 bunch fresh basil, rinsed and cut into ribbons

   (I have also made this using regular tomatoes and fresh mozzarella, but the size and shape of these ingredients make it less runny and much prettier.)

Directions:

   1. Cook about 3/4 of the box of orzo according to the manufacturer's directions.

   2. Meanwhile, cut the tomatoes into bite-sized pieces and chop the basil into ribbons if you haven't allready. Combine the tomato and basil in a large bowl and add the mozzarella. 

   3. Allow to cooked orzo to cool and fold it into the mixture. Drizzle with EVOO and season with salt and pepper. Refrigerate until chilled, serve cold.