This salad is simple to make, and the anchovy breadcrumbs elevate the summertime favorite Caprese Salad to another level. I would recommend doubling the recipe for plenty of leftovers for lunch. 

 

Yield 2 servings

 

2 Tbsp Olive oil

¼ panko gluten-free breadcrumbs or you can use gluten-full breadcrumbs

2 anchovies, minced

1 clove garlic, minced

2 cups chopped tomatoes, use a variety of types and colors

1 cup cubed fresh mozzarella
½ cup chopped basil

Olive oil, to drizzle

Balsamic vinegar, to drizzle

Salt and pepper 

 

Add the 2 Tbsps olive oil, breadcrumbs, anchovies, garlic, and sauté on medium heat in a medium-size skillet. Stir the breadcrumbs throughout the cooking process. Once the breadcrumbs are golden brown, remove them from the skillet and let cool.

 

In a medium-size bowl, add the tomatoes, mozzarella, and basil, and gently stir to combine. 

Drizzle with olive oil and vinegar and sprinkle the bread crumbs over the top. Toss gently to combine and season with salt and pepper to taste. 

 

Just Salt It, and enjoy!