Caprese Crazy

Carchellany is going Caprese Crazy over these recipes! It’s time to empty your garden and fill your kitchen with these amazing, Italian dishes! We have  compiled a few recipes with a twist on the original caprese salad that combine the freshness of garden veggies with the flavor of caprese. Whether it’s for a main dish or a side dish, your guests are sure to love these delicious meals!

Cucumber Caprese Salad : By Carly

First, we have a light and fresh salad perfect for any occasion!


2 Packages of Cherry Tomatoes

2 Packages of Fresh Mozzarella Cheese

5 Leaves Basil

Italian Seasoning

Olive oil

Balsamic Vinegar

2 Cucumbers


  1. Slice up your tomatoes and cucumbers, then combine into a big bowl
  2. Chop up the basil and Mozzarella(if it comes in a tube), and add it to the bowl
  3. Add about 1/8 of a cup of balsamic vinegar and olive oil; add more or less depending on taste
  4. Finally, season with salt, pepper, and a tiny bit of Italian seasoning or basil seasoning to taste
  5. Enjoy-best served fresh!


Caprese Pasta : By Brittany

This pasta will make your taste buds tingle and is super easy to prepare!


3 Teaspoons of Chopped Garlic

3 Teaspoons of Olive Oil

1 Medium Sized Zucchini

4 Cups Cherry Tomatoes

1/2-1 Box of Noodles

Mozzarella Cheese for Topping

4 Leaves of Basil


  1. In a warm pot sauté 1 medium and several tsp garlic in olive several tbs of olive oil until tender. Add 1 medium sized zucchini cubed and cook until tender.
  2. Lastly add 4 leaves of basil and 4 cups cherry tomatoes ( or however many you have in your garden). Stir the tomatoes until they start to pop open.
  3. Meanwhile in another pot boils noodles and set aside.
  4. When all ingredients are ready combine noodles and vegetables add olive oil and mozzarella cheese to preference. That’s it and enjoy!

Caprese Mac & Cheese : By Michelle

This mac & cheese is show stopping! Basil adds the perfect amount of grown-up taste to this rich and creamy dish! Perfect cozy meal for a crisp fall day!


16oz box of penne noodles (or whatever kind you have on hand)

2 tablespoons butter

1/2 cup yellow onion, diced

3 tablespoons flour

1 cup heavy cream

1 cup whole milk

1/2 cup parmesan cheese, shredded

8 oz fresh mozzarella, shredded or diced

salt/pepper to taste

1/2 lb Roma tomatoes, diced

1/3 cup basil, chopped 


  1. Heat oven to 375º
  2. Cook noodles according to the directions on the box
  3. In a medium saucepan, melt butter and diced onions over medium heat
  4. Cook 3-4 minutes or until onions start to soften and become clear
  5. Slowly stir in flour, careful to keep stirring
  6. Add heavy cream and milk slowly, allowing the roux to smooth out, making sure all lumps are gone, before adding more
  7. After all the dairy has been mixed in, let simmer for a couple minutes
  8. Add your tomatoes, basil, salt and pepper
  9. Reduce heat to low and add parmesan and mozzarella and stir until cheeses are melted
  10. Stir in cooked pasta
  11. Add mixture to a large baking dish (9×13)
  12. Bake in 375º oven for 15-20 minutes
  13. Let sit 5 minutes before servingimg_4594


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