Summer Veggie Caprese Salad (Edit recipe)

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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!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 4-6

Ingredients

4 whole Vine-ripened Tomato
4 whole Mini Cucumber
2 cup Baby Carrots, sliced
8 oz Mozzarella Balls (Bocconcini)
0.25 cup Balsamic Vinegar, or to taste
0.25 cup Extra Virgin Olive Oil
2 Tbsp Capers, drained
1 Tbsp Garlic, minced
1 pinch Himalayan Pink Salt
1 tsp Black Pepper

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Process

Cook Mode

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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About This Recipe

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
Sugar Alcohol:	0 g
Calculated for total recipe.