Welcome to the first ever #TheSaladBar Post! Thank you Wendy at The WeekendGourment for putting this all together. I was so excited when this opportunity presented itself. Unprocessed Summer is my goal and salads are pretty fresh foods. Actually, Summer and Fall are the best time of year to utilize salads as meals in my opinion. All the fresh, local ingredients… what more could the foodie in me need?
This salad is more along the lines of a light lunch or a great appetizer. Caprese Salad is one of my all-time favorites. I could live on tomatoes, basil and fresh mozzarella. This month’s theme though, is Berries. Berry season is just starting to pick up here in Michigan. To be honest, I have not seen any fresh berries other than tiny greenhouse grown strawberries so off to the grocery store where I scored some nice looking blackberries.
Berries and Cheese is such a great combo. This salad pairs the sweet berry with herby fresh basil leaves and the wonderful fresh mozzarella. I also made a Blackberry and Balsamic reduction that was just plain awesome. I think I could eat it on just about anything! I hope you enjoy and take the time to check out all the other great “Berry” salads that are being shared.
BlackBerry Caprese Salad with Blackberry Balsamic Reduction
- 1 pint Blackberries (Reserve some for the skewer and some for a reduction)
- 1 heaped tablespoon Light Brown Sugar
- 1 tablespoon Balsamic Vinegar
- 1/2 Lemon (Juiced)
- 1 pint Small Fresh Mozzarella balls
- Fresh Basil Leaves