The beginning of summer calls for easy and fresh recipes for outdoor meals. This simple caprese salad pairs well with any protein and has a fancy pants twist with the inclusion of tuna stuffed olives.
I love tuna stuffed olives. My favorite brand is Goya green olives with minced tuna. I like how they’re more briny and savory than regular olives. Which as a result, adds an extra layer of umami flavor that regular olives lack. Contrary to what the name may dictate they’re not fishy at all which makes them a great mix with cheeses in salads.
For this salad I also grew the cherry tomatoes and purple basil in my backyard. It makes the pain of growing stuff more satisfying. But you can also get creative with the basil, tomatoes and salt. Here are some interchangeable options if you fancy some experimentation.
Interchangeable Ingredients
I find that cherry tomatoes work best for this recipe. they’re easy to cut in half and they add a beautiful aesthetic to the dish. With that said, there is nothing that can’t be experimented with and wedged heirlooms or yellow tomatoes would be an interesting addition as well.
The same with replacing smoked salt with regular salts for example, pink Himalayan or Iodized salt. I chose smoked salt because I’ve become obsessed with it recently. I like easy to make dishes but i love layered flavors. This makes me a pretty demanding, lazy cook always looking for short cuts in flavoring. Because of this need for ease I found smoked salt at the suggestion of a great New Orleans friend who also happens to be a killer Chef. Smoked salts will vary on the wood that they’ve been smoked with; so far I’ve tried cherrywood and its been versatile and delicious.
Whichever way you decide to go make it your own and experiment a little. You never know what new combinations will become part of your everyday cooking repertoire. If you liked this recipe check out this pickled onion recipe.
This recipe is easy and quick. Cut the cherry tomatoes in half and dice the mozzarella cheese in squares smaller than the cherry tomatoes. Use as much basil as you’d like. Bunch it up and chiffonade it so you get beautiful purple strips. Grab about half a can of the Goya tuna stuffed olives and slice them. Once all ingredients are cut mix them together in a bowl with olive oil, the vinegar of your choice, salt and pepper. Mix thoroughly so they marinade in the vinegar and olive oil. Let it sit for a few minutes and it’s ready to serve! Makes a great side dish for grilled chicken or lamb. 
Ingredients
Instructions
