Strawberry Pistachio Caprese SaladPosted: July 23, 2017 Filed under: Uncategorized Leave a comment
I stumbled upon this yummy twist on a classic Caprese Salad when I ran out of tomatoes just before heading out to a potluck brunch today. I substituted strawberries for the tomatoes and added a crunch of pistachios (my husband’s suggestion) and a pinch of sugar to the classic dressing. Not a drop left after the brunch and everyone wanted the recipe!
Others at the small brunch brought deviled eggs and a hearty grainy skillet cornbread, slathered in butter and topped with a jalapeño raspberry dressing. This would make a delicious summer backporch or picnic supper, maybe add some slices of country ham (with sides of gourmet mustards) to up the protein.
Strawberry Pistachio Caprese Salad
1 cup small mozzarella balls, in oil marinade, mostly drained (okay for some oil to cling to the balls)
2/3 cup strawberries, leaves removed and cut into quarters
1T balsamic Vinegar
1 t olive oil
Pinch salt, pepper and sugar to taste
3 fresh basil leaves, rolled and cut into thin strips
1 heaping T. Roasted pistachios
In a small bowl or casserole dish layer mozerrla balls, strawberries. Sprinkle with sugar and salt and pepper. Drizzle vinegar and olive oil. Add fresh basil Gently toss until salad pieces are well-coated. Garnish with pistachios.