Caprese Salad with Israeli Couscous (or Quinoa)

To me, summertime means many wonderful things, including:
  • lazy days by the pool or beach
  • warm evenings & dinner al fresco
  • less traffic on the way to & from work (if you aren't lucky enough to have the summer off)
  • home grown tomatoes & basil, waiting to be turned into something delicious
Here's a quick & easy summer salad starring tomatoes & basil.  Originally I came up with this recipe for a barbecue with our neighbors.  I used Israeli couscous because I wasn't sure how they feel about quinoa, but plan on using quinoa in the future. INGREDIENTS Yield – 4-6 Servings
1 cup Israeli couscous


½ cup Quinoa
1 ¼ cup Water 1 cup water
~ ¼ cup Fresh basil, chopped
~ 2 cups Tomatoes, seeds & membranes removed, then diced
~ 1 cup Mozzarella cheese, diced into ½ inch cubes
2-3 Tbsp Olive oil
2-3 Tbsp Lemon juice OR white wine vinegar
1 clove Garlic, minced
Pinch Salt
  PREPARATION 1.  Prepare the couscous or quinoa per the box’s directions.  When it’s cooked, rinse, drain, & cool.  While that cooks, prepare the rest of the salad. 2.  In a large bowl, mix the tomatoes, cheese, basil, & cooled couscous (or quinoa). 3.  In a small dish, whisk together the olive oil, lemon juice (or vinegar), garlic, & salt.  Pour over the salad & mix well. This will keep for a few days refrigerated in an airtight container. SUGGESTIONS
  • Serve as is for a refreshing side dish
  • Serve over lettuce (my favorite)
  • Make a large batch & have lunch taken care of for a few days
[gallery ids="|"]         YOU MIGHT ALSO LIKE This similar salad Enjoy, & let me know what you think! Jessica  

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