Fresh mozzarella and ripe summer tomatoes are a annual favourite in this house. With this recipe we went all left field and changed up the traditional caprese salad by adding fresh B.C. blueberries and roasted pistachios. This adds a delicious hint of sweet and crunch from the pistachios to the traditional caprese salad.
Not everyone in my tribe likes balsamic vinegar so I always put it on the table and dress my salads simply with olive oil, salt and ground black pepper. This way we assume nothing and allow each person to dress their own salad with vinegar if they so choose to. Or keep the flavours simple with just olive oil and a little sea salt.
With so many great summer salads out there and fresh summer fruit, what’s your favourite summer salad?!
- 2 cups cherry tomatoes
- 200 gr mini bocconcini
- 1 cup fresh blueberries
- ½ cup toasted pistachios
- Fresh basil
- Olive oil
- Sea salt
- Add tomatoes, bocconcini, blueberries and pistachios to your serving dish or bowl. Toss gently to combine. Drizzle on your olive oil and toss.
- Sprinkle on your fresh basil and sea salt. Serve immediately or cover refrigerate for a couple of hours before serving. If refrigerating hold off on adding the pistachios until serving to keep the crunch factor.