I eat caprese salad at least once a week in summer when tomatoes are fresh. It’s one of my favorite foods. It tastes like summer on a plate. It’s light but filling, cool and easy to prepare when the weather is hot. Every once in awhile though I like to switch it up. This was one of those attempts and I’m sure glad I tried it. Roasted eggplant, zucchini and peppers are topped with buffalo mozzarella, tomatoes, basil and capers. The whole salad is then tossed with a caper vinaigrette. A lovely summer meal!
What is your favorite summer meal?
Roast Vegetable Caprese Salad with Capers
-1 Eggplant, sliced
-1 large zucchinin cut in half and sliced lengthwise
-! yellow pepper, deseeded and sliced in strips
-12 basil leaves sliced
-2 teaspoons capers
-1 teaspoon caper juice
-Juice from 1 lemon
-2 tbsp olive oil
-salt and pepper
1. Toss eggplant, pepper and zucchini with a bit of olive oil and salt. Roast on high heat or grill until soft. Let cool.
2. Place roast veggies in bowl or platter. Add tomatoes, mozzarella, basil and capers.
3. Mix together caper juice, lemon and olive oil. Toss with salad. Add salt and pepper to taste.
*I’ve said it before and I’ll say it again. Always, always, always buy buffalo mozzarella for caprese salads. It has a ton more flavor and is creamier than cow milk mozzarella and you need this flavor in a simple salad!