Caprese Salad with Chimichurri Appetizer

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

String cheese is more affordable and still provides a similar texture.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive and adds a nice tang.

fresh basil

🥗Healthier: arugula

💰Cheaper: dried basil

Dried basil is a cost-effective alternative, though flavor will differ.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Slice 4 tomatoes into about 1/4 to 1/2 inch rounds.

Lay sliced tomatoes on a paper towel to absorb excess juice.

Season the tomatoes with salt and pepper before layering them with mozzarella.

Layer the seasoned tomatoes and pre-sliced mozzarella on a plate.

Drizzle balsamic glaze over the layered salad.

For the chimichurri sauce, combine 1 cup of parsley, 1/2 cup of olive oil, 2 tablespoons of red wine vinegar, 2 garlic cloves, 1/2 teaspoon of oregano, 1/4 teaspoon of salt, 1/4 teaspoon of red pepper flakes, and 1/8 teaspoon of chili powder in a food processor.

Blend the chimichurri sauce until smooth to your liking.

Drizzle the chimichurri sauce over the Caprese salad.

Serve immediately.

Equipment Needed

Spice Level:

Dietary

Allergens