Easy Caprese Style Summer Salad

Caprese Style Summer Salad - Diary of a Formerly Fat Girl

Short of fireworks, ice cream sandwiches, and burgers, few combinations are quite as summery to me as tomatoes + basil + mozzarella. Caprese salad is just such a treat when your basil and tomatoes are fresh from the garden!

My Caprese Style Summer Salad is a heartier, full-meal take on a classic caprese.Caprese Style Summer Salad - Diary of a Formerly Fat GirlWhite navy beans add extra protein, the corn adds some sweetness, and the avocado brings healthy fats and creaminess. It’s great as a side dish or a light meal, and it’s the perfect salad to bring to your next barbeque. Caprese Style Summer Salad - Diary of a Formerly Fat Girl

Easy Caprese Style Summer Salad
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  1. 1 container pearl/mini mini bocconcini
  2. 1 quart cherry or grape tomatoes, halved lengthwise
  3. 1 can white navy beans, drained and rinsed
  4. 1/3 cup fresh basil, chopped
  5. 1 avocado, cut into 1/2 inch squares
  6. 1 can corn, drained and rinsed
  7. 2 Tbsp extra virgin olive oil
  8. 2 Tbsp balsamic vinegar
  9. Big pinch sugar
  10. Big pinch salt
  1. This is an easy one-- place tomatoes, basil, bocconcini, corn, and beans in a large bowl, and mix well. Add avocado.
  2. In a small glass, mix together olive oil, balsamic, sugar, and salt.
  3. Pour over salad, mix until evenly distributed.
  4. Serve cold, pair with baguette, rose, and a hot summer day.
  1. I like my dressing very vinegary. If you're less into that, use 1 Tbsp balsamic instead of two.
  2. As you can tell from the photos, I grilled my corn for some extra flavour before putting it in the salad. It isn't necessary-- this salad is great either way.
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