This Citrus Caprese Salad is a delicious fruit twist on the classic Caprese salad recipe.
This Citrus Caprese Salad was completely unplanned for in my calendar.
But I’m so glad I moved things around to make room for this delicious salad!
For months I had been looking for blood oranges. I lost count some time ago of how many grocery stores I called & walked into specifically for blood oranges.
And then one day I randomly saw them at the opening of a new grocery store near our house.
I was so excited!
I had planned on only make one blood orange recipe, which I shared a couple weeks ago & you can find here, but since they came in a big bag I knew I needed to come up with another recipe to use up all this delicious red citrus.
Since I was craving fresh mozzarella, & the basil plants in the produce section smelled amazing, I decided to make this Citrus Caprese Salad.
Although I used fresh basil leaves in this salad, you could easily switch it out for fresh mint leaves instead.
And on a somewhat unrelated note, this Citrus Caprese Salad is the last recipe you will ever see shot with my Canon Rebel T3 & the standard EFS 18-55mm lens.
This new camera & lens may take some time getting used to, but I am really excited about growing my photography skills this year in order to grow my business.
If you are subscribed to my blog’s weekly newsletter (bundled with all of my newest posts from the week) I hope you will see a huge amount of photography growth between now & the end of this year.
And speaking of growth, I’ll be sharing more about my blogging goals & good blog investments for every blogger in next weekends blissful bloggers newsletter. So stay tuned!
But until then, I hope you enjoy this Citrus Caprese Salad.
- 1 Navel Orange
- 1 Blood Orange
- 1 Grapefruit
- 4 Ounces Fresh Mozzarella, sliced
- 1/2 Cup Fresh Basil *(1), packed
- Balsamic *(2)
- First, remove the peel from all of the citruses. Then slice them into circles.
- Place your citrus slices, fresh mozzarella, & basil in two bowls & drizzle with balsamic
- Serve chilled or at room temperature.
- *1. You can replace the basil with mint for a different flavor.
- *2. If you prefer thickened balsamic (as pictured) simply pour the balsamic in a pan & bring it to a simmer at medium heat, then reduce the heat to low once it begins to bubble & let it simmer for 10-15 minutes until thickened. I reduce between 1/4 & 1/3 cup, but it depends on how much balsamic reduction you desire.
What is your favorite type of Caprese salad?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, Giustina
Trouble and distress have come upon me, but your commands give me delight.
Psalm 119:143 NIV
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