I love caprese salad, especially with the fresh tomatoes in season right now but with so much mozzarella and olive oil the fat can add up quickly. To lighten it up but still keep all the fresh, delicious flavor, I used lots of tomatoes & mixed greens to make the portion size larger and tossed it with olive oil so that it was evenly distributed and I didn’t need to use as much! I also added bold flavors like the olives, fresh basil, & rosemary to help give the extra veggies a punch! With all the extra’s it does vary from the traditional recipe but it comes out tasting absolutely fantastic and fresh while still being moderately healthy!
There’s so much you can do with this recipe be it a wrap, sandwich, quinoa salad or even tossed with just-made pasta (no sauce needed)! I highly recommend making a homemade panini with this, it has so much flavor and with the melty mozzarella is a perfect lunch!