Lemon Caprese Salad is a no-fuss, no-muss salad that uses fresh ingredients and can be on the table in 10 minutes. This classic summer favorite has a twist that kicks it up a notch.
~Lemon Caprese Salad~
Caprese salad always seems to be a crowd favorite at gatherings because it is so easy to make and makes a great presentation.
Today’s salad is a twist on a traditional Italian caprese by keeping the tomatoes yellow, adding yellow peppers and drizzling some fresh lemon juice over it all. It’s mellow yellow and combines my love of lemons with my favorite salad!
Fresh lemon caprese salad is a vegetarian dish that can be on the table in under 10 minutes and will wow your guests.
Have you been to your local farmer’s market yet? Our big market is on Saturday mornings and I love stocking up on the freshest ingredients I can find. Look at these gems just waiting to come home with someone (me!) and being put to good use 🙂
What ingredients will you need for Lemon Caprese Salad?
- Yellow Tomatoes
- Yellow Peppers
- Fresh Mozzarella
- Olive Oil
- Kosher Salt
- Fresh Cracked Pepper
How do you make a Caprese Salad?
There are several ways to make this salad. My approach is more of a build it as you go approach. I layer everything on a platter or bowl, sprinkle with salt and pepper then drizzle olive oil over the top.
You could also chop up everything, place in a bowl, toss with olive oil and serve.
Also, you can notice that I use sliced tomatoes and small cherry size. I like how it looks by giving it dimension.
Another good way to serve caprese is with a drizzle of balsamic vinegar. Just a tad will give it a pop.
How long will the Caprese Salad last?
It is best to eat the salad when made but it will keep in the refrigerator for a day. Any longer than that, the tomatoes will get too watery and the basil could brown. Sometimes if my tomatoes are too watery, I will blot with a paper towel.
As with any salad, you could definitely put your own spin on it. If you aren’t a fan of yellow tomatoes, use red or any heirloom tomatoes. I like the yellow because they are a bit sweeter and less acidic. Or go totally crazy and mix up all different kinds!
No matter what you like, just be sure to enjoy fresh tomatoes since their growing season isn’t too long. I’m really not a fan of “winter”tomatoes, you? They might look nice but sure don’t have the fresh summer flavor!
- 1 cup yellow cherry tomatoes, halved
- 1 small yellow tomato sliced
- 1/2 medium yellow pepper, cut into thin strips
- 1 cup mozzarella balls
- 10-12 basil leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Layer a bowl or platter with tomatoes, cheese, yellow pepper and basil leaves
- Sprinkle salt and pepper
- Drizzle with olive oil and lemon juice
- Serve immediately or refrigerate up to 2 hours