Meatless Monday Recipe: Heirloom Tomato Caprese Salad

In my opinion, an Heirloom Tomato Caprese Salad is SUMMER ON A PLATE!  It’s a simple little salad to put together, but the key is to find the freshest ingredients you can to make it taste amazing!

Heirloom Tomato Caprese Salad |

Organic tomatoes, freshly-picked basil leaves, high-quality olive oil and balsamic vinegar, buffalo mozzarella, as well as sea salt & freshly ground pepper all make a difference.

We planted tomatoes a little late in the season this year, so the ones I used today are beautiful fresh local heirloom tomatoes from our local market. I’m SUPER excited that I HAVE BASIL in my garden this year!! We didn’t plant any basil last  year, but this year we have 3-4 plants that are doing well. I LOVE going out & picking out a few big, fragrant leaves to include in my summer salads. Ahhhh, summer on a plate for sure!

For the past several years, I have enjoyed going out to my garden and picking beautiful heirloom tomatoes and basil to make this salad. I have experimented with different cheeses over the years, but this is my favorite version.


  • 3-4 large heirloom tomatoes (I used yellow & red ones above)
  • 8-10 basil leaves, chopped
  • Buffalo mozzarella, sliced thinly
  • Extra-virgin olive oil (best quality you can afford — you only need a couple of capfuls)
  • Aged Balsamic Vinegar (again, good quality makes all the difference)
  • Freshly ground black pepper
  • Sea salt


  1. Slice tomatoes and arrange on a plate. I find that a big serrated knife does the best job slicing tomatoes.
  2. Add a thin slice of mozzarella in between each tomato slice. Sprinkle the chopped basil leaves over the salad, then add a little sea salt & freshly ground pepper.
  3. Using the cap from your bottle of olive oil, add a capful to each row of the tomato combo on your plate.
  4. Finally, drizzle a small amount of balsamic down the center of each row & you are ready to feast!

This salad serves 3-4 people. I always serve with a sweet French baguette. Enjoy!! 🙂

Caprese Salad |


What are your favorite summer salads? Do you grow lettuce, tomatoes, and other herbs/veggies in your yard? 


Summer Coleslaw: A #MeatlessMonday Recipe


I love the warm days of summer.  Sometimes, I don’t love cooking on a hot summer night though!

I found this recipe in a new cookbook that my mother-in-law gave me for Christmas, The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year

The Meat Free Monday Cookbook

I’m not gonna lie … my memories of coleslaw are not good ones!  I’m transported to a mayonnaise-soaked mess with carrots and raisins from my elementary school cafeteria’s lunch line.  Beyond gross!!

This version made me a believer!  Try this fresh Summer Coleslaw!  I promise you won’t think about your old school cafeteria even once!  🙂

This recipe serves 4.

Summer Coleslaw Recipe


  • 2 medium-large carrots (coarsely grated)
  • 1/2 white cabbage (shredded)
  • Handful of trimmed snow peas
  • 6 scallions, sliced
  • Handful of trimmed radishes
  • 1 tablespoon poppy seeds
  • 2 tablespoons roughly chopped toasted hazelnuts
  • 2 tablespoons flat-leaf parsley, chopped
  • Juice from half a lemon
  • 3 tablespoons hazelnut oil
  • Salt and freshly ground black pepper, to taste


  1. Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.
  2. Finely shred half of a white cabbage and a handful of trimmed snow peas and add to bowl.
  3. Finely slice 6 scallions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds, 2 tablespoons roughly chopped toasted hazelnuts, and 2 tablespoons freshly chopped flat-leaf parsley.
  4. In a separate small bowl, whisk together the juice of 1/2 lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.
  5. Pour over the coleslaw and gently mix together.

Other Recipes You’ll Love:

Meatless Monday Tomato Basil Salad

Tomato & Basil Salad with Feta

Snap Pea Salad

Snap Pea Salad