Karen Ullo created a variation on Caprese salad that even her kids will eat! Download our printable recipe card.
My husband and I love salad and eat it as an entrée at least once a week. The children usually refuse to partake because they don’t like leafy greens. But they will eat other vegetables, so … I left out the greens and created a salad that both of my children willingly eat, even as an entrée. It’s a version of a Caprese salad with a few additions.
When it’s not a meatless Friday, this is excellent with crispy prosciutto.
Tomato Salad
Couscous:
1 cup pearl couscous
Water according to package directions
½ tsp. salt
½ tsp. Italian seasoning
¼ tsp. garlic powder
Add the seasonings during cooking and prepare according to package directions, then cool. You will use about half of the final couscous in the salad.
Salad:
about 2.5 lbs. tomatoes, any variety, chopped
1 yellow bell pepper, chopped
¼ cup chopped green olives
¼ cup chopped black olives
5-6 leaves fresh basil, chopped
¼ cup chopped parsley
8 oz. mozzarella pearls
Combine all of the above with half of the couscous in a large bowl.
Dressing:
4 oz. extra virgin olive oil
3 oz. balsamic vinegar
¼ tsp. salt
Whisk together and toss with the salad.
Enjoy!
Copyright 2023 Karen Ullo
Images: copyright 2023 Karen Ullo, all rights reserved.
About the Author
Karen Ullo
Karen Ullo is the multi-award-winning author of Jennifer the Damned, Cinder Allia, and To Crown with Liberty. She’s also the editorial director of Chrism Press, wife, mom of two boys, and a native of Baton Rouge, Louisiana. Find her on the web at KarenUllo.com.
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