CAPRESE SALAD
4 plum tomatoes, cut into quarters lengthwise (organic if possible)
6 cups field greens (Organic if possible)
1 cup mini bocconcini balls, drained
1/4 tsp seas salt or kosher salt
2 tbsp fresh organic basil, chopped
1 tsp fresh mint, chopped (optional)
Mix ingredients together plate.
WARM CAPRESE SALAD
Preheat oven to 350 degrees. Using the ingredients above, place tomatoes in a baking dish and drizzle with 1 tbsp of olive oil. Place tomatoes skin side down and roast for approximately 30- 45 minutes. In a small bowl, mix remaining olive oil (2 tbsp) and fresh basil. Arrange mixed greens on a plate. Place warm tomatoes on the greens and arrange bocconcini balls on greens as well. drizzle with basil and oil mixture and season with sea salt and serve.
CAPRESE SALAD
1/4 cup extra-virgin, cold pressed, olive oil (organic if possible)
4 tsp Bragg's apple cider vinegar
4 plum tomatoes, sliced
Buffalo mozzarella balls
1/4 cup red onions, thinly sliced (organic if possible)
Sea salt or kosher salt and fresh ground pepper
Mix in a food processor or blender, puree 1/3 of the basil, olive oil, Bragg's apple cider vinegar, salt and pepper. Cut mozzarella into 1/4 inch thick slices and plate. Layer cheese, tomato and remaining basil in a circle on the plate. sprinkle with onions and drizzle with the basil, oil, and vinegar puree.