Blue Cheese Caprese Salad Recipe
I know, I know, a Caprese salad is traditionally tomato, mozzarella, and basil. Its name comes from the Italian island of Capri, and it was created as a symbol of the Italian Flag, with its red, white and green components. I love this variation, especially when the tomatoes are in season. Even if they aren’t in season, you can find delicious cherry or grape tomatoes year round. We’ve added this on a bed of lettuce for a fun twist and beautiful presentation, and we’ve swapped out the mozzarella for blue cheese. We are big blue cheese fans in this house, so we often have it on hand. Using good olive oil and a higher end balsamic (if you can get it) takes it up a notch. We really enjoy this salad with Italian food (of course!) or when we have our occasional steak dinner, as the blue cheese and balsamic complement the steak quite well.
Wine pairing: Red blends, Cabernet/Bordeaux (if served with steak)
Blue Cheese Caprese Salad
Ingredients
- 1 small container cherry or grape tomatoes and a few roma tomatoes or a larger beefsteak or heirloom tomato.
- 1 head/ bunch green leaf lettuce or mixed greens
- ½ cup crumbled blue cheese
- 10 leaves fresh basil sliced into ribbons
- 4 tbsp chopped fresh parsley
- large drizzle good balsamic vinegar
- large drizzle olive oil extra virgin
- course salt and pepper to taste
Instructions
- Slice tomatoes in half (if using cherry tomatoes) or into slices (if using Roma or larger tomatoes)
- Plate lettuce on a platter and top with tomatoes. Larger slices of tomatoes down the middle and sliced grape/cherry tomatoes along the sides.
- Top with blue cheese, parsley and basil
- Drizzle generously with balsamic vinegar and olive oil and top with salt and pepper to taste
Notes
