Did you know that August is prime tomato season? We planted our first garden at our house last spring, and it's been so fun growing herbs and vegetables. I've been throwing tomatoes in all kinds of things lately from salads to sauces to eating them all on their own! But this Colorful Caprese Salad is definitely a favorite! Jump to Recipe

What goes in a Caprese Salad?

Typically tomatoes, mozzarella and basil. It also tends to be drizzled with a balsamic vinaigrette which is what I did here. A simple and quick dish to prepare making it an ideal snack, lunch or appetizer. I used colorful tomatoes, because they just look so pretty! Using all red is totally fine though. These green tomatoes are actual ripe green tomatoes (not unripe red tomatoes which you should not eat raw). They are more firm than red tomatoes, and aren't my favorite in comparison to the others but I loved the variety of color in this dish.

How to make the Balsamic drizzle:

I make balsamic vinaigrette all sorts of ways depending on the dish I'm serving it with. For this version I simply heated balsamic vinegar and brown sugar in a small saucepan until it reached a thicker consistency. Then I let it cool before drizzling over the salad! Yum.

This dish screams end of summer. It's also perfect to serve at cook outs/bbqs and would be great for Labor Day Weekend! I just recommend waiting to drizzle the balsamic until right before serving, so that your salad doesn't become soggy.

I hope you enjoy this fresh, bursting with flavor platter of deliciousness!

You might also enjoy:

Caprese Pasta Salad

https://www.cuisineandcocktails.com/grilled-chicken-avocado-caprese-salad/

Burrata Crostinis