#balsamicdrizzle

Caprese salad is a classic Italian dish that celebrates the flavors of fresh tomatoes, creamy mozzarella cheese, and fragrant basil. This salad is beautifully tantalizing, with layers of juicy tomatoes, slices of creamy mozzarella, and aromatic basil leaves. Drizzled with extra virgin olive oil and balsamic vinegar, this salad is simple yet bursting with flavor. It's the perfect appetizer or side dish for any meal, especially during the summer when tomatoes are at their peak.

Ingredients: 2 large ripe tomatoes. 8 oz fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tbsp extra virgin olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Slice the tomatoes and mozzarella cheese into 1/4-inch thick slices. Arrange the tomato slices and mozzarella slices alternately on a serving platter. Tuck fresh basil leaves in between the tomato and mozzarella slices. Drizzle extra virgin olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Serve immediately and enjoy your beautifully tantalizing Caprese salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

A nutritious and flavorful vegan bowl featuring roasted vegetables and quinoa, topped with creamy avocado and a tangy balsamic drizzle.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 2 cups mixed vegetables such as bell peppers, zucchini, carrots, and cherry tomatoes, chopped. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. 1 avocado, sliced. 2 tablespoons balsamic vinegar. 2 tablespoons chopped fresh parsley. 1 tablespoon sesame seeds optional.

Instructions: Preheat the oven to 400F 200C. Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and broth is absorbed. Remove from heat and fluff with a fork. Meanwhile, spread the chopped mixed vegetables on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Divide the cooked quinoa among serving bowls. Top with roasted vegetables and sliced avocado. Drizzle with balsamic vinegar and sprinkle with chopped parsley and sesame seeds, if using. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The classic Caprese salad is made even better with this Watermelon Caprese Salad. The sweet, juicy watermelon goes well with the smooth mozzarella, fresh basil, and sour balsamic dressing. This summer dish is easy to make, tastes great, and is perfect for the season.

Ingredients: 4 cups of diced watermelon. 1 cup of cherry tomatoes, halved. 1 1/2 cups of fresh mozzarella balls or cubes. 1/2 cup of fresh basil leaves. 2 tablespoons of extra-virgin olive oil. 1 tablespoon of balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced watermelon, cherry tomatoes, and fresh mozzarella. Tear the fresh basil leaves into smaller pieces and add them to the bowl. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and gently toss to combine. Season with salt and pepper to taste. Serve immediately as a refreshing and delicious Watermelon Caprese Salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Grilled Vegetable Sandwich with Havarti and Balsamic Drizzle is a delightful vegetarian option bursting with flavors. The grilled vegetables add a smoky sweetness, while the creamy Havarti cheese and tangy balsamic glaze perfectly complement each other. It's a satisfying and wholesome sandwich that's perfect for lunch or dinner.

Ingredients: 1 zucchini, sliced lengthwise. 1 yellow squash, sliced lengthwise. 1 red bell pepper, seeded and quartered. 1 red onion, sliced into rounds. 4 slices of Havarti cheese. 8 slices of multigrain bread. 2 tablespoons olive oil. Salt and pepper to taste. Balsamic glaze for drizzling.

Instructions: Set a grill or grill pan over medium heat to get it hot. Rub the rounds of zucchini, yellow squash, bell pepper, and red onion with olive oil. Then, add salt and pepper to taste. About 34 minutes on each side, grill the vegetables until they are soft and slightly charred. Toast the multigrain bread until it's just barely golden while the vegetables are cooking on the grill. After the vegetables are done, put the grilled vegetables and Havarti cheese slices between the toasted bread slices to make the sandwiches. Add balsamic glaze to each sandwich. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delightful Keto twist on the classic Caprese salad, featuring a vibrant mix of berries, fresh mozzarella, and basil, all drizzled with balsamic vinegar and olive oil. It's a refreshing and satisfying dish perfect for a light lunch or side.

Ingredients: 2 cups mixed berries strawberries, blueberries, raspberries. 8 oz fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves, torn. 2 tbsp balsamic vinegar. 2 tbsp extra virgin olive oil. Salt and pepper to taste.

Instructions: Put the mixed berries, fresh mozzarella slices, and torn basil leaves in a large bowl. Add extra virgin olive oil and balsamic vinegar to the salad. Add pepper and salt to taste. Toss the ingredients together gently to mix them. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

The crunchy fried onion rings on these stacks make the traditional combination of tomatoes, mozzarella, and basil taste even better. They're a great twist on the classic Caprese salad. With its balsamic glaze, this dish is both tasty and pretty to look at as an appetizer or side dish.

Ingredients: 1 large red onion. 1 cup all-purpose flour. 2 large eggs. 1 cup breadcrumbs. 1 cup vegetable oil for frying. 4 large tomatoes. 8 ounces fresh mozzarella cheese. 1/4 cup fresh basil leaves. Balsamic glaze for drizzling. Salt and pepper to taste.

Instructions: Cut the red onion into thick rings after peeling it. Take the rings apart and put them somewhere else. You will need three bowls. Put the flour in one, whisk the eggs in another, and add the breadcrumbs to the third. Make sure that each onion ring is covered evenly in flour. Next, dip it in beaten eggs, and finally, cover it with breadcrumbs. Do this again with all of the onion rings. Use medium-high heat to bring the vegetable oil in a large skillet to 350F 175C. Put the onion rings in the oil in small groups and fry them until they are golden brown and crispy. Place them on a plate lined with paper towels to drain the extra oil. Add pepper and salt. Cut the fresh mozzarella cheese and tomatoes into rounds that are about the same thickness. Start with a slice of tomato on the bottom of each salad stack. Then add a fried onion ring, a slice of mozzarella, and a fresh basil leaf. Layer this way until you get the stack to the height you want, and then put a tomato slice on top to finish. Spread balsamic glaze on top of every salad stack. Enjoy! Serve the Onion Ring Caprese Salad Stacks right away.

Prep Time: 20 minutes

Cook Time: 15 minutes

A vegan twist on the classic Italian bruschetta, featuring crispy fried tofu in place of halloumi cheese, paired with a vibrant mix of dry-farmed tomatoes, basil, and balsamic vinegar atop toasted bread slices.

Ingredients: 4 slices of vegan bread. 1 block of firm tofu, sliced into 1/4-inch thick pieces. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 cups dry-farmed tomatoes, diced. 1/4 cup fresh basil leaves, chopped. 1 tablespoon balsamic vinegar. Salt and pepper, to taste.

Instructions: Press tofu slices between paper towels to remove excess moisture. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add tofu slices to the skillet and fry until golden brown on both sides, about 3-4 minutes per side. Meanwhile, in a bowl, combine diced tomatoes, chopped basil, balsamic vinegar, salt, and pepper. Toast the vegan bread slices. Top each toast with a fried tofu slice and spoon tomato bruschetta mixture over the tofu. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes