caprese salad – a rented kitchen

This time last year: Vegan Sweet Potato Quinoa Chili with Homemade Tortilla Chips (2012)

Leonardo Da Vinci said that “simplicity is the ultimate sophistication.” I think this recipe can attest to that.

With only five ingredients, probably 75% of which you already have in your kitchen, you will be amazed at how delicious such a simple recipe is. And if you’re like me, you’re likely to be amazed that this incredible and delicious possibility has been living in your kitchen all along and you are just now discovering it! Sneaky recipe!

The flavor combination is simple. You’ve had it before. However, as Di Vinci said, there is something about simplicity that can be so beautiful, so delicious, and so right; so give it a try!

In addition to being 100% delicious, this recipe is not going to break the bank, take up too much of your time, and can keep for several days in the fridge! Win-win-win.

SO, what are you waiting for? Get cooking! Something simply delicious is waiting.

Ingredients:

8 ounces of mozzarella balls (I used Bel Giosio Mozzarella balls!)
2 pints cherry tomatoes
2 Tablespoons Balsamic Vinegar
1 Tablespoon olive oil + more for the pan
Salt and/or garlic powder (as desired)
1 teaspoon finely chopped basil (fresh or from your spice rack!)

Directions:

Preheat the oven to 350˚ F, and brush a baking sheet with a light layer of olive oil.
Toss the cherry tomatoes with the remaining olive oil and balsamic vinegar (add a dash of salt and/or garlic powder if desired!)
Arrange the tomatoes on the baking sheet and cook for 10 minutes, or until soft, wrinkly, and plump, but not yet popped.
Once cooked, remove the tomatoes from the heat and allow them to cool for 10 minutes. Then arrange them on skewers, alternating between tomatoes and mozzarella balls. Sprinkle with basil and serve warm!

Notes and Tips!:

Source: A Rented Kitchen
Like this recipe? Try these other delicious dishes from A Rented Kitchen!

Mozzarella and Basil Stuffed Eggplant Slices

Strawberry Caprese Salad

Tabouli Stuffed Tomatoes

This time last year: Marinated and Roasted Eggplant with Smoked Almonds & Goat Cheese (2013)

It is hard to believe summer is coming to a close! This happens to me every year. One day I’m perusing my cook books- picking out recipes that are in season with the summer heat, and the next second it’s fall and I’ve still got strawberry and watermelon recipes to post! Woops.

This recipe, a delicious variation on the classic tomato and mozzarella caprese salad, is a perfect summer side dish. The fact that it is served room temperature or chilled makes it ideal for that summer heat, and the addition of strawberries and walnuts makes it a creative crowd pleaser!

It may not be quite time for pumpkin and cider, but time is flying before our eyes. So, while the nights are still long, give this dish a try, in honor of summer. I promise you will not regret it.

Come back soon!

xo A Rented Kitchen

Ingredients:

2 cups rinsed, sliced strawberries
1 bunch chopped basil
1 cup bocconcini (mozzarella balls)
1/2 cup chopped walnuts
1-2 Tablespoons olive oil
1-2 Tablespoons Balsamic Vinegar
Sea Salt (to taste)

Directions:

Combine the strawberries, basil, mozzarella, and walnuts in a bowl. Toss gently.
In a separate dish or jar, whisk together the olive oil, balsamic vinegar, and sea salt to taste.
Drizzle the strawberry salad with the dressing and serve!

Notes and Tips!:

Source: Edible San Fransisco
Store chilled
Like this recipe? Try these other scrumptious and healthy dishes from A Rented Kitchen! (Recipe links found below:)