The Caprese is arguably one of summer’s most popular salads. And while we love the classic version with fresh mozzarella or burrata, tomatoes and basil (and will be enjoying it regularly throughout the coming months), sometimes we like to mix it up a bit. This Cheese Curd Caprese Salad is a fun twist with squeaky Wisconsin cheese curds, fresh herbs, heirloom tomatoes and a simple vinaigrette.
Get the recipe below and find more great dishes and tips for enjoying Wisconsin cheese curds (fresh, fried and beyond) at EatCurds.com.
3 ounces Wisconsin cheese curds
1/4 teaspoon Italian herb seasoning blend, preferably house-made*
1-2 ounces (about 2 1/2 cups) baby arugula or peppery lettuce blend
2 tablespoons extra virgin olive oil
1/2 tablespoon white balsamic vinegar
salt and pepper, freshly ground, to taste
4-6 ounces heirloom tomatoes, sliced
Fresh basil leaves, chiffonade
In small bowl, toss cheese curds in Italian seasoning; set aside. In medium bowl, toss arugula with oil and vinegar. Season with salt and pepper. Arrange arugula on plate and top with sliced tomatoes and seasoned cheese curds. Sprinkle with basil and drizzle with additional oil and vinegar, if desired.
*There are many recipes for an Italian herb mix–most contain basil, rosemary, thyme and oregano.