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.
Servings 8 Servings
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
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.
