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Summer Bites: Pineapple Caprese Salad

This Pineapple Caprese Salad is a tropical twist to an Italian favorite. Drizzle with a fruit infused balsamic vinegar to tie it altogether.

Pineapple Caprese Salad by FamilySpice.com

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.

in_bed_sick

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.

Zulululand Baby Queen Pineapple by FamilySpice.com

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 that Mary gave me, 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.

Pineapple Caprese Salad

Author:

Laura Bashar

Enjoy this tropical twist to an Italian favorite. Drizzle with a fruit infused balsamic vinegar to tie it altogether. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2 baby pineapples
  • 1 lb fresh mozzarella cheese, drained of liquid
  • 2 medium tomatoes
  • 8 basil, large leaves or small sprigs
  • 3 TBS extra virgin olive oil
  • 2 TBS balsamic vinegar, red

Directions:

  1. Remove tops and cut thorny skin off of:
    • 2 baby pineapples
  2. The core of the baby pineapple is edible. If using a regular pineapple, remove the core.
  3. Cut each pineapple into rounds of desired thickness or between 1/4 - 1/2 inch thick.
  4. Place pineapple rounds onto your serving platter.
  5. Cut into rounds of the same thickness and place over the pineapple rounds:
    • 1 lb fresh mozzarella cheese , drained of liquid
  6. Cut into rounds of the same thickness and place over the mozzarella rounds:
    • 2 medium tomatoes
  7. Top tomato stacks with:
    • 8 basil , large leaves or small sprigs
  8. Drizzle tomato stacks with:
    • 3 TBS extra virgin olive oil
    • 2 TBS balsamic vinegar, red

Notes:

Serving Suggestions: Zululand Queen Baby Pineapples were used in the photo. If you can not find baby pineapples, cut small rounds out of a larger pineapple.

Prep Time:

Yield: Serves 8