This Pineapple Caprese Salad is a tropical twist to an Italian favorite. Drizzle with a fruit infused balsamic vinegar to tie it altogether.
Summer vacation is just around the corner for us. Our house is abuzz with the usual end-of-school parties, projects and field trips. And I go an get sick in the heart of the storm. Yes, timing is everything and I caught a doozy of a cold last week, which laid me up IN BED for FOUR DAYS.
It wasn’t the flu or a stomach bug, but a nasty head cold which left me dizzy and knocked out of service. The hubby reluctantly took over some of the necessary mom-duties and my parents helped with carpool and the dishes. Today was the first day I was able to sit behind the computer in almost a week.
As of today, I still only have 80% of my hearing back. I think my allergies are equally aggravated as I have used up enough tissues to fill up a garbage bag. Everyone returned to school Monday, but my dad reported that my mom woke up sick with a bad cold. Ugh. I blame the dirty dishes.
During this week of chaos and mayhem, I lay in bed, tweeted, instagrammed and solved mystery after mystery. My mind would wander to the poor blog and ebook and these adorable Zululand Queen Baby Pineapples that Frieda’s Produce sent me.
They were calling for me from the fridge. I had instructed the family that they were NOT to touch them, think about them or even breathe on them until I worked out a recipe. I had all my ingredients lined up and purchased. And then I got sick.
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While I was sick, my husband reminded me about the pineapples. So after a nap, I shuffled downstairs and prepared my Pineapple Caprese Salad. They were juicy and sweet and the core is totally edible.
With watery eyes, I shot my pictures quickly, praying they were in focus. I placed the plate on the countertop, hoping my husband would see them and eat them as I crawled back to bed. I forgot all about them until this morning when he said, “Oh that thing you made was really good!”
Huh? Oh yeah, the pineapple caprese salad! I had drizzled it with some heavenly extra virgin olive oil as well as some cherry balsamic vinegar. In all of my haze, I had forgotten all about them. It’s perfect for summer snacks while lounging poolside.
Wish I took more pictures of it, but well, you know
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Pineapple Caprese Salad
Ingredients
- 2 baby pineapples
- 1 lb fresh mozzarella cheese drained of liquid
- 2 medium tomatoes
- 8 basil large leaves or small sprigs
- 3 tablespoon extra virgin olive oil
- 2 tablespoon balsamic vinegar red
Instructions
- Remove tops and cut thorny skin off both pineapples. The core of the baby pineapple is edible. If using a regular pineapple, remove the core.
- Cut each pineapple into rounds of desired thickness or between ¼ – ½ inch thick.
- Place pineapple rounds onto your serving platter.
- Cut into rounds of the mozzarella cheese into the same thickness as the pineapple and place over the pineapple rounds.
- Cut the tomatoes into rounds of the same thickness and place over the mozzarella rounds.
- Top tomato stacks with basil and drizzle with olive oil and balsamic vinegar.
Notes
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.
Sometimes you think you’ve seen it all, and then you come across a recipe like this. How wonderful! I love the idea of a pineapple caprese!
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Oh you poor thing. I hope you feel 100% better, soon. Love the creativity here with pineapple. Stacks of yummyness 🙂
This looks so delicious for a summer BBQ! Love your creativity when it comes to food!
Hope you are feeling better. I love pineapples and it is such a cute idea to use the chunks in caprese salad.
First time on your blog and loving your recipes.
Sound wonderful!!!! What a cute little pineapple!!!!
poor you! I’m on a tropical fruit binge here in Kauai and will try this when we get home and miss paradise…Aloha, friend.
Hope you’re feeling better! I love this spin on Caprese!
Sorry to hear you’ve been sick! Summer colds are the worst. Brava for putting together that delish looking dish while you were feeling poorly! Love the idea of it – so refreshing.
You poor thing, glad to hear that you are feeling much better already. Getting sick isn’t fun and I can imagine your husband getting over worked with the kids. BBC mysteries? lol we were watching the same series here in the last days at nights. ^.^ I have made and eaten caprese before but I have surely not thought of adding acidic pineapple flavors to the salad. Quite smart in my opinion and I believe that should go well with a drizzle of olive oil.
Hey Milady, it’s summer where you are: how unlucky could you be getting such a dose of head miseries now!! Probably all those one hundred and one things being everything to everybody this side of the holidays! Keeping fingers crossed you’ll improve rapidly! Have often made the Caprese but never with pineapple: and have certainly never seen such beautiful small but plump fruit! Know I cannot get such, but shall certainly try with ordinary ones, winter or not 🙂 !