Thanksgiving Caprese Salad (Edit recipe)

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Everyone loves a caprese salad, but it's not usually the first thing you think to add to your Thanksgiving menu. While I think of it as a year-round appetizer perfect for any occasion, some might only think to serve it during the Summer months. Thanks to these cutie little cookie cutters, you can Thanksgivingfy your caprese salad!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

12 oz Buffalo Mozzarella, sliced
2 Tbsp Extra Virgin Olive Oil - Kosterina
2 Tbsp Organic Balsamic Glaze
2 Beefsteak Tomato, sliced
0.5 tsp Maldon Sea Salt Flakes
0.25 tsp Black Pepper
0.25 cup fresh Basil

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Process

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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

Use the small cookie cutter shapes to cut out the mozzarella.
Drizzle the olive oil and balsamic glaze on a serving plate.
Arrange the tomatoes in a single layer and season with salt and pepper. Add a basil leaf to each tomato and top with the mozzarella cheese. I like to crack some more black pepper over top before serving.

Notes

You can chop the mozzarella discards to save for a lightened up strawberry caprese salad the next day! If you want, you can drizzle the balsamic over top of the mozzarella but I like how you can see the shapes better when the cheese stays white! Cutting out the shapes is something fun for your kids to do if they want to help 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	24 g
Carbohydrates:	4 g
Protein:	20 g
Cholesterol:	28 g
Sodium:	716 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.