The Greensted

Caprese Salad with Cucumbers and Microgreens

In Italy, Caprese salad is called “Insalata Caprese.” Translated “Salad of Capri.” White Mozzarella cheese, fresh red tomatoes and green microgreens reflect the colors of the Italian Flag. Make this quick salad for lunch or as a side to dinner. The best in summer flavors!

CourseSalad
CuisineItalian
KeywordHealthy Eating, Microgreens, Microgreens Salad, Salad

Servings	Prep Time
2servings	10minutes

Servings	Prep Time
2servings	10minutes

Ingredients

1/2lb beefsteak or heirloom tomatoessliced 1/4 inch thick. Use both red and gold for color.
4oz fresh mozzarella cheesepearls are very nice or sliced rounds
1small seedless cucumberthinly sliced crosswise
1/4oz The Greensted favorite microgreensChoose Sunflower Shoots, Zesty Mix or Pizzazz
1-2tbsp Balsamic vinegar reduction **
salt and pepperFresh ground Sea salt and black pepper
basil leavesoptional: small pieces of fresh basil

Instructions

To assemble: On two luncheon plates, lay out the sliced tomatoes, covering the plate. Add the mozzarella pearls or overlap the slices every other one with the tomatoes. Fit in cucumber slices every couple of tomatoes slices, dividing between both plates. Drizzle the Olive oil, then the balsamic reduction on each plate. Sprinkle the sea salt and fresh ground pepper. Toss on the microgreens! Serve immediately.

Balsamic vinegar reduction **

To make the Balsamic Vinegar reduction, place 1 cup Balsamic Vinegar and ¼ cup honey in a medium saucepan. Place over high heat, bring to a boil. Reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 of a cup, about 45 min. Set aside to cool. Store in tight fitting container, preferably a jar. The reduction will keep for a month in the refrigerator.

Recipe Notes

Source: https://www.thekitchn.com/cucumber-caprese-salad-259027