When a Caprese meets a Fattoush and you get this Herb Caprese Salad that you’ll love!!
We toyed with the name of this salad for a long time at the studio when we were shooting – should we call it a Fattoush Caprese. A Fattese. A caproush? I mean, the possibilities were comical but the bottom line is, this is freaking delicious and it doesn’t matter what I call it because everything should make it immediately.
It’s a combo of 2 of my favorites, the Fattoush which is a Lebanese bread salad and a Caprese which we all know and love. When you put everything together, you’ll never look back. The acidity from the dressing paired with the creamy mozzarella is perfection. The fresh herbs on top give it this extra pop that you’ll obsess over. The grilled bread on the side is exactly what you want to sop up any leftover dressing or pile high with a scoop of tomatoes. I mean, it’s just the freaking best.
It’s also the perfect thing to make this time of year because we have to take advantage of tomato season for as long as humanly possible!! Get after it!
Herb Caprese Salad
- 2 green onions thinly sliced
- 1 pound Persian cucumbers halved and sliced
- 2 cloves garlic finely grated
- 2 –3 large heirloom tomatoes sliced
- 1 cup small red tomatoes cut into wedges
- 2 pints small heirloom cherry tomatoes halved
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 4 tablespoons extra-virgin olive oil divided
- Kosher salt freshly ground pepper
- 1/2 bunch chives cut into 1-inch pieces
- 1/4 bunch dill cut into 1-inch pieces
- 1 cup fresh cilantro leaves with tender stems
- 1 cup fresh flat-leaf parsley leaves with tender stems
- 1/4 cup fresh tarragon leaves
- 1 ball fresh mozzarella torn into pieces
- Grilled Bread for serving
- Toss green onion, cucumbers, garlic, all tomatoes, lemon juice, red wine vinegar, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, top with mozzarella and reserve the bowl.
- Add herbs and remaining 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Sprinkle herb mixture over salad. Serve with grilled or toasted bread to sop up any liquid and pile the tomatoes on top of.