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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! 

Click to tweet:
A Caprese-salad spinoff that even the kids enjoy! Try it for #MeatlessFriday #CatholicMom

Download printable recipe

See our full list of Meatless Friday recipes

 

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Copyright 2023 Karen Ullo
Images: copyright 2023 Karen Ullo, all rights reserved.