6 Ways To Serve Caprese

6 ways to serve Caprese

Buon Appetito!

In prospect that I’m going to spend my summer holidays in Italy, I’ve got inspired by Caprese salad, or Insalata Caprese. The famous Italian salad made of fresh sliced mozzarella, tomatoes and basil. Insalata Caprese is sometimes called insalata tricolore, referring to the three colors of the Italian flag: the red, white and green. Six fun variations of this classic summer salad:

 

1. Classic Insalata Caprese
Classic Insalata Caprese

The original Insalata Caprese is a very simple yummy salad. Combine fresh sliced mozzarella, tomatoes and basil, season with salt, pepper and olive oil. Try to get your ingredients as fresh as possible.

 

2. Caprese Sandwich
Caprese Sandwich

Pick your favorite Italian bread (for example ciabatta or forcaccia). Slice and spread with a tablespoon of pesto. (To make pesto: Roast 1 tablespoon pine nuts, combine with 1 peeled garlic clove in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella, tomatoes and garnish with a few basil leaves. If preferred you can also toast or grill your sandwich to make a panini.

 

3. Sweet Caprese Peach Salad
Caprese Peach Salad

Make a lovely sweet summer salad from fresh sliced peaches, mozzarella, tomatoes and basil, sprinkle over basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

4. Caprese Wrap Rolls
Caprese Wraps

A great party snack! Spread a wrap with a tablespoon of pesto. (To make pesto: Start by roasting 1 tablespoon of pine nuts. Combine the roasted pine nuts and 1 peeled garlic cloves in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella and tomatoes. Roll, cut into bitesize portions and serve!

 

5. Caprese Zucchini Noodles
Caprese Zucchini Noodles

A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto. Check out the recipe here.

 

6. Caprese Salad Skewers
Caprese Skewers

These elegant and cute caprese salad skewers are a lovely party snack or side dish at a dinner party! Add a cherry tomato, basil leave and mini-mozzarella on a skewer. Serve with basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

Grilled Pineapple with Coconut Cream

Grilled_Pineapple_With_Whipped_Coconut_Cream

Enjoy

The healthiest, best-tasting dessert. Quick and easy, only three ingredients. And the flavors mix perfectly!

Start off with a perfect ripe pineapple. Picking a perfect pineapple can be tricky. The leaves on the crown should look green, healthy and fresh. The pineapple should feel plump and firm. You can choose your pineapple based on the ease of pulling out a leaf from the top.

Fresh pineapple is an excellent source of manganese and Vitamin C, so delicious and nutritious on its own! But to turn it into a mouthwatering summer BBQ dessert, try grilling it with and serving it with some whipped coconut cream on the side. Fun for summer parties! 

Grilled Pineapple with Coconut Cream
Serves 6
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 Pineapple, ripe
  2. 1 tbsp Cinnamon
  3. 1 cup Coconut Cream
  4. (Optional: brown sugar/ ice cream)
Instructions
  1. Whip the coconut cream and set aside in little bowls.
  2. Cut the pineapple into 6 wedges. Make sure to slice off the hard middle core.
  3. Prepare a hot fire in a charcoal grill, or heat a gas grill or grill pan. Grill the pineapple pieces, on each side, until tender and golden (about 3-5 minutes).
  4. Sprinkle over some cinnamon and serve warm with whipped coconut cream on the side. Enjoy!
Notes
  1. If you're a real sweet tooth, sprinkle some brown sugar on top.
  2. Also delicious with a scoop of ice cream on the side!
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Mediterranean Couscous Salad

Salad Couscous

Nom nom!

This Mediterranean Couscous Salad with roasted veggies is delicious!

A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.

Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face ;)

(You can make this dish gluten-free by swapping out the couscous for quinoa.)

Mediterranean Couscous Salad

Mediterranean Couscous Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Couscous (1 ½ cup)
  2. 2 Garlic Gloves
  3. Olive Oil
  4. 1 Eggplant
  5. 1 Zucchini
  6. 1 Yellow Bell Pepper
  7. Mushrooms (10)
  8. Kecap Manis (3-4tbsp)
  9. Cherry Tomatoes (10)
  10. Olives (green olives and/or black olives such as Kalamata)
  11. Feta Cheese
  12. Baby Spinach Leaves (handful)
  13. 1 Lemon
  14. Salt and Pepper
Instructions
  1. Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
  2. Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
  3. Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
  4. Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
  5. Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
  6. Enjoy!
Notes
  1. Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
  2. Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
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