A FEW GREAT HEALTHY SUMMER CAPRESE SALAD RECIPES

CAPRESE SALAD

4 plum tomatoes, cut into quarters lengthwise (organic if possible)

6 cups field greens (Organic if possible)

3 tbsp olive oil, cold pressed, extra virgin, (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

1-1/2 cups of fresh organic basil leaves

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.