Caprese-Inspired Salad
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I firmly believe that salads serve as an excuse to eat more cheese. It just so happens that most of the salads I make involve at least one type of cheese. What can I say, all those years of living in Wisconsin really left an impression.
For this particular salad, I topped a spring mix with bocconcini, sun-dried tomatoes, thinly sliced shallots, fresh parsley (I was out of basil), gray salt, freshly cracked black pepper, aged balsamic and a really nice olive oil. I really liked the sweet tomatoes with the creamy mozzarella and the bite of the shallots. It was a fun spin on a traditional Italian salad.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
