Summer Veggie Caprese Salad
I may upset some people by calling this a caprese salad, but why not add in a couple extra fresh veggies to the mix where you can?! Once the summer heat hits, I am all about refreshing & cold snacks. This salad is my favorite for a snack, or a lunch/dinner side. It's so easy to prep and it stores really well in the fridge. You can even bring this to a barbecue to ensure you'll have some wholesome dishes!
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 299 |
| Fat: | 26 g |
| Carbohydrates: | 14 g |
| Protein: | 11 g |
| Cholesterol: | 20 g |
| Sodium: | 213 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 4 whole4 whole4 whole Vine-ripened Tomato
- 4 whole4 whole4 whole Mini Cucumber
- 2 cup2 cup2 cup Baby Carrots, sliced
- 8 oz8 oz8 oz Mozzarella Balls (Bocconcini)
- 0.25 cup0.25 cup0.25 cup Balsamic Vinegar, or to taste
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Capers, drained
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 1 pinch1 pinch1 pinch Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Wash and cut all of your veggies. I cut each of them into bite sized pieces. Add everything to a large mixing bowl. I recommend not skipping the caper, as they offer a really nice texture and flavor that you'll miss otherwise. Toss well to combine. Keep in fridge and serve how you like it!
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