Garden Caprese Salad with Marinated Mozzarella
Delicious, quick and perfect for all those little heirloom tomatoes you have in your summer garden!  
Servings Prep Time
8 20minutes
Passive Time
overnightto marinate
Servings Prep Time
8 20minutes
Passive Time
overnightto marinate
Ingredients
Marinated Fresh Mozzarella
  • 1-1 1/2c fresh organic mozzarella balls, mini
  • 1/4c virgin or cold pressed avocado oilI use Chosen Foods Avocado oil oils, olive is fine but not as light in taste
  • 1/3c sliced organic basil ribbons relatively firmly packed
  • 4 garlic cloves, minced
  • 1/4tsp fresh ground pepper
Tomatoes
  • 3c cherry size organic tomatoes, sliced in half
  • 3/4tsp real, unrefined salt
Instructions
Marinated Fresh Mozzarella
  1. Drain mozzarella balls and pat dry with a paper towel. Combine oil, basil, garlic and pepper in a bowl. Add mozzarella and toss to coat. Cover and let it marinate in the refrigerator overnight. Try not to eat these before using them with the tomatoes. I’m not kidding.
Tomatoes
  1. Place sliced tomatoes in a colander in the sink. Sprinkle with salt and stir to coat. Every 10 minutes or so, just give it a gentle stir to release more water. Pour out onto paper towels and roll them around gently to remove as much moisture as possible. The salt will draw out the excess water from the tomatoes so when you add them to the cheese, it won’t be watery. Don’t skip this step.
  1. Combine the marinated cheese and oil mixture with the tomatoes, check to see if it needs salt, and serve.
Bubbly option!
  1. This is exceptional when added to sliced, toasted french bread then broiled briefly until cheese is golden and bubbly!