I recently spent the weekend on Saltspring Island (one of my favourite gulf islands here in British Columbia, Canada). Saltspring is known for it’s self-sustaining community. For this small island, you can literally get anything you need. There are plenty of beautiful farms producing everything from fresh dairy  and vegetables to lavender and wine. Every Saturday there is a market in the heart of town that showcases all of the great products of the island. I love seeing all of the fresh organic vegetables, hand crafted jewellery and clothing, and of course the raw, or vegan baked goods.

A trip to Saltspring Island reminds me of everything summer, which leads me to this salad. A caprese salad just screams summer, to me. Using tomatoes straight from the garden or farmer’s market for the fullest of flavours, along with fresh basil, and soft mozzarella cheese, you just can’t beat the taste that these simple ingredients provide. A quick vinaigrette to drizzle over top and this colourful salad is ready to serve.

Caprese Salad

  • 2 large tomatoes, red or yellow or both, sliced
  • 1 bunch fresh basil leaves
  • 1/2 lb soft mozzarella, sliced or bocconcini
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp altogether of dried italian herbs (ie. basil, oregano, thyme)
  • 1/4 tsp black pepper
Arrange tomato, cheese, and basil slices alternately on a plate.
Whisk oil, vinegar, garlic, salt, pepper, and herbs together. Pour over salad. Enjoy!