To Simply Inspire

Crockpot Breakfast Casserole

Sherri — Thu, 03 Sep 2026 18:30:31 +0000

This hearty crockpot breakfast casserole recipe is loaded with frozen hashbrown potatoes, sausage, eggs, peppers and onions, and plenty of cheese.

Slow Cooker Breakfast Casserole with Hashbrowns

There is nothing better than have having a easy breakfast recipe like this for holidays (like Christmas morning), a brunch, for overnight guests, or just busy weekends. It’s even wonderful for meal prepping for the week. Making this and along with my easy coffee cake recipe is the best!

It’s completely customizable by swapping breakfast meats and/or adding more veggies like mushrooms and tomatoes too.

If you are planning to serve it in the morning, prep and cook the veggies and sausage during the day, then place everything in the cooker just before turning it on to cook on low overnight. For even faster prep, use frozen chopped peppers and onions and frozen sausage crumbles. You may have to adjust the cooking time for a little longer if you do.

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Ingredients You'll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Butter – I like to sauté the vegetables in butter first. Feel free to use olive oil or another neutral cooking oil instead.
Red bell pepper – Green, yellow, or orange bell pepper are great too.
Yellow onion – Use white onion or chopped green onions if you’d like.
Jalapeño pepper – Optional for a little extra spice. Remove the seeds for a milder flavor or leave it out completely.
Breakfast sausage – Cook and crumble it first. I have used maple-flavored sausage or Italian sausage can be used for a different flavor. Feel free to use cooked bacon or ham or a even try it with vegetarian meat crumbles
Frozen shredded hash browns – add them straight from frozen. No need to thaw first.
Eggs
Milk – You can also use half and half of 2% milk.
Spices: Dried parsley, garlic powder, salt and pepper.
Shredded Cheese – I like using sharp cheddar cheese but other cheeses are great too. Monterey Jack, Colby, or a Mexican cheese blend, are Pepper Jack are great swaps.

How to Make Breakfast Casserole in a Slow Cooker

This classic breakfast is quick to prep and enjoy for so many occasions….even breakfast for dinner!

Step 1: Melt the butter in a large skillet over medium-high heat. Add the diced pepper and onions (and jalapeño if using). Sauté for a few minutes until the vegetables get a little soft and then place them to a bowl.

Step 2: Brown the sausage in the same skillet over medium-high heat too. Break it up with a spatula as it cooks, and until no longer pink. Then remove from the heat too.

Step 3: In a large mixing bowl, whisk together the eggs, milk, half of the cheese, parsley, garlic powder, salt, and black pepper until combined.

Step 4: Spray the inside of the slow cooker with non-stick cooking spray (or lightly grease it with oil). You can also use a slow cooker liner if you want even easier cleanup. This is my 7 quart slow cooker I use.

Step 5: Add the hash browns, sautéed vegetables, and cooked sausage to the slow cooke and stir.

Step 6: Pour the egg mixture over the hashbrown mixture and gently stir again.

Step 7: Sprinkle the remaining shredded cheese over the top evenly.

Step 8: Put the lid on and cook on high for 3-4 hours or low for 7-8 hours (or cook overnight) until the eggs are cooked through. You will know they are ready when the center is set and doesn’t look runny.

Serve topped with avocado, salsa and sour cream with a little hot sauce like Chalula. It is so delicious!

Storing and Reheating

Refrigerate: Store cooled leftovers covered or in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Cut the cooled casserole into individual portions wrapped in plastic wrap or parchment paper and freeze in a freezer bag or container. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat individual portions for a 15-20 seconds in the microwave until warmed through. Larger portions can be covered and warmed in the oven.

Love this Crockpot breakfast casserole? Make these other popular slow cooker recipes next:

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Easy Crockpot Breakfast Casserole

This hearty crockpot breakfast casserole recipe is loaded with frozen hashbrown potatoes, sausage, eggs, peppers and onions, and plenty of cheese.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 413kcal

Author Sherri Hagymas

Ingredients

2 tablespoons butter
1 cup red bell pepper diced
¾ cup yellow onion diced
¼ cup jalapeno pepper diced, optional
1 pound ground breakfast sausage
12 large eggs
1 cup milk
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded cheddar cheese divided
8 cups shredded frozen hashbrowns approximately 2 pounds

Instructions

In a large skillet, add the butter and melt over medium high heat. Add the bell peppers and onions (and jalapeños if using) and sauté for about 3-4 minutes to soften slightly. Then transfer them in a bowl.
2 tablespoons butter, 1 cup red bell pepper, ¾ cup yellow onion, ¼ cup jalapeno pepper
Add the sausage to the same skillet and brown it over medium high heat as well until no longer pink, breaking it up with a spatula as you cook. Remove from heat
1 pound ground breakfast sausage
In a large mixing bowl, add the eggs, milk, one cup of the cheese, parsley, garlic, salt, and pepper whisk until combined.
12 large eggs, 1 cup milk, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cups shredded cheddar cheese
Spray the bottom of the crockpot well with cooking spray or grease with oil.   Add the hashbrowns, sautéed vegetables, and the cooked sausage and stir to combine.
8 cups shredded frozen hashbrowns
Pour the egg mixture over top of the mixture and stir.
Sprinkle the remaining cup of cheese evenly over the top.
1 cups shredded cheddar cheese
Place the lid on the crockpot and set it to LOW for 7 hours or HIGH for 4 hours.

Notes

Store any leftovers covered in the refrigerator for up to 3-4 days.

Use maple flavored sausage or Italian sausage if you’d like. Or swap for another meat like crumbled bacon or diced ham.

Add other veggies like sautéed mushrooms or tomatoes.

Swap the milk for half and half.

Use any favorite cheese. Monterey jack, Colby Jack, a Mexican blend or Pepper Jack.

Nutrition

The post Crockpot Breakfast Casserole appeared first on To Simply Inspire.

Slow Cooker Chicken Tortilla Soup

Sherri — Fri, 28 Aug 2026 13:53:31 +0000

This slow cooker chicken tortilla soup is full of flavor and incredibly easy to put together with chicken breasts, black beans, corn, tomatoes, and simple Mexican-inspired spices.

Our Favorite Crock Pot Chicken Tortilla Soup

When crock pot and soup season rolls around, this easy soup is one of the first I make. It’s such a wonderful hearty dinner for busy nights. In addition to adding the tortilla chips, we love ours topped with all the favorite Mexican toppings.

It’s easy to customize too. Add diced bell peppers, pour in a can of red enchilada sauce or add fresh cilantro for extra flavor if you want. You really can’t mess this chicken soup up!

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

Chicken breasts – Boneless, skinless chicken thighs can also work if you prefer darker meat.
Onion – I just chop yellow onion but white onion can also be used.
Garlic – Freshly minced is best for flavor but use jarred or a teaspoon of garlic powder if that’s all you have.
Black beans – Pinto beans can be used instead if you prefer.
Corn – drain canned corn before adding. Feel free to use frozen corn or fresh corn off the cob too.
Rotel tomatoes – Use mild or original depending on how much heat you like. A regular can of diced or crushed tomatoes works too but the green chiles in the Rotel adds great additional flavor!
Chicken broth – Low-sodium broth is helpful if you want more control over the salt.
Fresh lime juice – for a little extra flavor. You can certainly use bottled too.
Seasonings: Chili powder, cumin, salt and pepper – the simple spices you probably have on hand. You can also add use a tablespoon of taco seasoning if you’d like.
Tortilla strips – for the “tortilla” part to add just before serving. Store-bought strips are perfect but you can use crushed tortilla chips too.

How to Make Our Slow Cooker Chicken Tortilla Soup Recipe

I hope this easy chicken soup becomes a staple in your house too!

Step 1: Add the raw chicken breasts, chopped onion, minced garlic, diced tomatoes, drained corn, and drained and rinsed black beans to the bottom of your slow cooker.

Step 2: Pour the chicken broth over everything.

Step 3: Add the lime juice, chili powder, cumin, salt, and black pepper and stir to combine.

Step 4: Place the lid on the slow cooker and cook on HIGH heat for for 4 hours or on LOW heat for 7-8 hours.

Step 5: After cooking, remove the chicken and shred it with two forks.

Step 6: Then put the shredded chicken back into the cooker and stir everything together again.

Step 7: Serve topped with tortilla strips and any of your favorite toppings like shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, etc.

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well in an airtight container for up to 2 months.

If you love this chicken tortilla soup, make these other favorite soup recipes next:

Easy Slow Cooker Chicken Tortilla Soup

This slow cooker chicken tortilla soup is full of flavor and incredibly easy to put together with chicken breasts, black beans, corn, tomatoes, and simple Mexican-inspired spices.

Course Dinner

Cuisine American, Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 353kcal

Author Sherri Hagymas

Ingredients

1 ½ pounds chicken breasts uncooked
15 ounces black beans drained and rinsed, 1 can
15 ounces corn drained, 1 can
10 ounces Rotel tomatoes 1 can
1 cup yellow onion chopped
48 ounces chicken broth
3 cloves garlic minced
2 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lime juice 1 lime
Tortilla strips for topping
Shredded Mexican cheese sour cream, diced avocado, sliced jalapeños, optional toppings

Instructions

Add the raw chicken breasts, chopped onions, garlic, tomatoes, corn, and black beans to the bottom of the slow cooker.
1 ½ pounds chicken breasts, 1 cup yellow onion, 3 cloves garlic, 15 ounces black beans, 15 ounces corn, 10 ounces Rotel tomatoes
Pour the broth over the top, add the lime juice and the chili powder, cumin, salt, and pepper.
48 ounces chicken broth, 2 teaspoons chili powder, 1 ½ teaspoons cumin, ½ teaspoon salt, 2 tablespoons lime juice, ¼ teaspoon black pepper
Place the lid on the slow cooker and cook on HIGH heat for for 4 hours.
After cooking, remove the chicken breasts from the cooker and shred with two forks.
Then add the shredded chicken back into the slow cooker and stir to combine well.
Serve in bowls topped with tortilla strips and any other favorite Mexican toppings like shredded cheese and/or a dollop of sour cream.
Shredded Mexican cheese, Tortilla strips for topping

Notes

Nutritional information does not include tortilla chips or added toppings.

Nutrition

The post Slow Cooker Chicken Tortilla Soup appeared first on To Simply Inspire.

Slow Cooker Chicken Pot Pie

Sherri — Fri, 31 Jul 2026 15:28:47 +0000

This slow cooker chicken pot pie is cozy and packed with it’s classic favorite flavors. Chicken, potatoes, carrots, celery, peas and creamy sauce cooks right in the slow cooker and buttery biscuits bake separately for an easy topping.

The Best Crock Pot Chicken Pot Pie with Biscuits on Top

It doesn’t get much more comforting than chicken pot pie on a comfort food scale in my house. We even make creamy Chicken Pot Pie soup when we want it extra fast!

This easy dinner has everything we love about it but with much less prep time. Instead of a pie crust, it’s topped with buttermilk biscuits. (Use puff pastry or crescent rolls as a topping are wonderful too!)

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

For the Chicken Pot Pie Filling

Butter – Unsalted or salted to sauté the vegetables. You can also use olive oil or another neutral cooking oil like canola oil or avocado oil.
Garlic – Fresh is best but I have used jarred minced plenty of times. You can also use a tablespoon of garlic powder instead.
Aromatics: Onion, Celery and Carrots – use yellow or white onions
Yukon Gold potatoes – I love how Yukon Golds hold their shape. but other potatoes are fine to use as well.
Cooked shredded chicken – I usually boil or bake boneless, skinless chicken breasts or chicken thighs. But feel free to shred a Rotisserie chicken. Raw chicken can also be used if you’d like but the cooking time will be much longer and will need to be cooked for 4-6 hours on HIGH or 7-8 hours on LOW. after cooking, remove the chicken and shred it with two forks.
Milk – I use regular milk but you can use any milk you prefer or swap with heavy cream for a thicker sauce.
Cream of chicken soup – I love Pacific Foods brand. You can even use a can of cream of mushroom or cream of celery in place of one can of two cans of cream of chicken.
Chicken bouillon cubes – For extra flavor. You can also use powdered bouillon or bouillon paste instead. I use these instead of chicken broth so the sauce stays thicker. If you only have chicken or vegetable broth, use that and make a simple cornstarch slurry of 1 tablespoon cornstarch and 1 tablespoon of cold water and add it in the last 30 minutes of cooking to thicken the sauce more.
Spices: Dried thyme, dried sage, Salt and pepper
Frozen peas – I add these near the end of cooking so they don’t get too mushy.

For the Biscuit Topping

Biscuits – Use refrigerated biscuits or homemade biscuits (buttermilk biscuits are my favorite!). But bake these separately so they don't become soft in the slow cooker.

Additions to try

1. Add different veggies like frozen green beans and/ or corn or a bag of frozen mixed veggies.

2.Add a teaspoon of poultry seasoning for even more comfort food flavor!

3. Stir in a 2-3 ounces of cream cheese at the end.

Make-Ahead Tips

You can prep all of your ingredient earlier in the day or even the night before you want to make this.

Cook and shred the chicken in advance, then refrigerate it until you're ready to make the recipe.
Dice the veggies ahead of time. Keep the potatoes covered with cold water in the refrigerator so they don’t brown and then drain the water off before adding them to the slow cooker.
Whisk together the soup mixture ahead of time and refrigerate in an airtight container n the refrigerator.

How to Make Chicken Pot Pie in a Slow Cooker

Step 1: Melt the butter in a large skillet over medium-high heat.

Step 2: Add the diced onion and minced garlic to the skillet an Sauté for a minute or two, stirring frequently.

Step 3: Add the sliced carrots and celery to the skillet. Continue cooking for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4: Spray the bottom of the slow cooker with cooking spray or grease with a neutral oil like canola and add the sautéed vegetables, the potatoes, and cooked chicken.

Step 5: In a large mixing bowl, add the cream of chicken soup, milk, sage, thyme, salt, and pepper and stir to combine and Pour the soup mixture over top of the veggies and chicken in the slow cooker and stir everything together.

Step 6: Place the chicken bouillon cubes on top.

Step 7: Cover the slow cooker with the lid and cook on HIGH heat for 3 ½ hours.

Step 8: During the last 30 minutes of cooking, stir in the peas and place the lid back on.

Step 9: Preheat the oven to 375° F. Place the biscuits evenly on a baking sheet and bake for approximately 13 minutes until the tops are golden brown.

Step 10: Remove the lid from the crockpot and stir again and place the cooked biscuits on top of the pot pie and then serve!

Storage and Reheating Leftoves

Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. I like to store the biscuits in a separate container or plastic baggie so they don't absorb the moisture from the filling.

Freeze: After cooling completely, freeze the filling without the biscuits in a freezer-safe container. Thaw overnight in the refrigerator, reheat either in the microwave or on the stove top in a pot, and bake fresh biscuits to top it with.

Reheat individual portions in the microwave, stirring between 20-30 second intervals, or warm gently in a saucepan over medium-low heat. Reheat biscuits in the oven or air fryer at 300° F until heated through.

If you love this Slow Cooker Chicken Pot Pie recipe, make these other easy slow cooker recipes next:

Easy Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is cozy and packed with it's classic favorite flavors. Chicken, potatoes, carrots, celery, peas and creamy sauce cooks right in the slow cooker and buttery biscuits bake separately for an easy topping.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 396kcal

Author Sherri Hagymas

Ingredients

3 tablespoons butter
1 cup onion diced
2 cloves garlic minced
1 cup celery sliced
1 cup carrots sliced
2 cups Yukon gold potatoes diced
4 cups chicken cooked, shredded
21 ounces cream of chicken soup (2) 10.5-ounce cans
2 cups milk
½ teaspoon dried thyme leaves
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon pepper
2 cubes chicken bouillon
1 cup frozen peas
8 Pillsbury buttermilk biscuits one can

Instructions

In a skillet, add the butter and melt over medium high heat. Add the diced onions and garlic and sauté for about minute or two.
3 tablespoons butter, 1 cup onion, 2 cloves garlic
Add the sliced carrots and celery to the skillet and sauté for an additional 3-4 minutes.
1 cup celery, 1 cup carrots
Spray the bottom of the slow cooker with cooking spray or grease with a neutral oil like canola.
Add the sautéed vegetables, the potatoes, and cooked chicken.
2 cups Yukon gold potatoes, 4 cups chicken
In a large mixing bowl, add the cream of chicken soup, milk, sage, thyme, salt, and pepper and stir to combine.
2 cups milk, 21 ounces cream of chicken soup, ½ teaspoon dried thyme leaves, ½ teaspoon dried sage, ½ teaspoon salt, ¼ teaspoon pepper
Pour the soup mixture over top of the veggies and chicken in the slow cooker and stir everything together. Place the chicken bouillon cubes on top.
2 cubes chicken bouillon
Cover the slow cooker with the lid and cook on HIGH heat for 3 ½ hours.
During the last 30 minutes of cooking, stir in the peas and place the lid back on.
1 cup frozen peas
Preheat the oven to 375° F
Place the biscuits evenly on a baking sheet and bake for approximately 13 minutes until the tops are golden brown.
8 Pillsbury buttermilk biscuits
Remove the lid from the crockpot and stir again and place the cooked biscuits on top of the pot pie.

Notes

Use a rotisserie chicken, or boil or bake chicken for 20 minutes at 375° F
I like to use a quality brand like Pacific Foods
Use yellow or white onions.
Swap Yukon gold potatoes for another type of potatoes
I used 2% milk but use any milk you'd like. Or swap for heavy cream for thicker sauce.

Nutrition

The post Slow Cooker Chicken Pot Pie appeared first on To Simply Inspire.

Pizza Dip

Sherri — Fri, 24 Jul 2026 14:54:58 +0000

This pizza dip is warm, cheesy, and packed with classic pizza flavors in every scoop. It's an easy appetizer for game day, parties, or anytime you need something quick and delicious!

Cheesy Pepperoni Pizza Dip is the Best Appetizer

The first time I had this cheesy dip it was at a party and, when it was served, everyone started digging in quick! I had to practically fight for more than 2 scoops.

It’s so easy to make in just a few minutes! It starts with a seasoned cream cheese base, with layers of cheese and pizza sauce and topped with pepperoni then bake or microwave until warm.

That’s it! If you microwave it, it’s literally ready in 10 minutes. Assemble it ahead of time and warm it just before serving. You can also make it in a slow cooker and keep it on warm for parties or game day.

You can make it your own by adding any other favorite pizza toppings like chopped black olives, sautéed mushrooms, sautéed onions, or diced red or green bell peppers.

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Ingredients You'll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Cream cheese – Brick-style, softened. You can let it sit out on the counter for about 30 minutes. You can also remove it from the foil and microwave for 10 seconds. Use full fat or ⅓ less fat cream cheese.
Garlic- Freshly minced is the best. Feel free to use a teaspoon of garlic powder instead if that’s all you have.
Italian seasoning – I keep a batch of my homemade Italian seasoning. If you don’t have it, use a teaspoon of each of dried oregano, dried basil, and dried parsley.
Mozzarella cheese – shred your own for the best melty cheese. The bagged cheeses contain a anti-caking agent that doesn’t melt as well.
Parmesan cheese – Freshly grated is my favorite but or pre-grated will work here.
Pizza sauce – Use any favorite brand. Marinara sauce can work too if that's what you have.
Pepperoni – Chopped into bite-sized pieces (or use mini pepperoni). If you'd like, microwave slices on paper towels first to remove some extra grease. Use turkey pepperoni if you’d like. Or swap the pepperoni for cooked, crumbled Italian sausage.

How to Make this Easy Dip Recipe

There’s nothing better than having quick recipes like this dip!

Step 1: Preheat the oven to 350°F.

Step 2: In a medium bowl, combine the softened cream cheese, minced garlic, and Italian seasoning. Mix until smooth and well blended using an electric mixer or stir by hand until creamy.

Step 3: Spread the cream cheese mixture evenly into a 9-inch pie plate or an 8×8-inch baking dish.

Step 4 Sprinkle part of the mozzarella cheese and part of the Parmesan cheese evenly over the cream cheese layer.

Step 5 Pour the pizza sauce over the cheese and spread it gently into an even layer.

Step 6 Top with the remaining mozzarella and Parmesan cheese, then add the chopped pepperoni evenly over the top.

Step 7 Bake for 15-20 minutes until the cheese is melted. If using a microwave-safe dish, microwave it for about 5 minutes.

Step 8 Serve warm with baguette slices, bagel chips, tortilla chips or scoops, Fritos scoops, pita chips, or other hearty crackers. Reheat it in the microwave for a minute or so or pop it back up in the oven until melty again.

Store leftover pizza dip in the refrigerator covered with aluminum foil or transfer it to a air tight container. It’s good for up to 4 days.

If you love this pizza dip, make these other easy appetizer recipes next:

Easy Pizza Dip

This pizza dip is warm, cheesy, and packed with classic pizza flavors in every scoop. It's an easy appetizer for game day, parties, or anytime you need something quick and delicious!

Course Appetizer

Cuisine American, Italian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 61kcal

Author Sherri Hagymas

Ingredients

8 ounces cream cheese softened
2 cloves garlic minced
1 tablespoon Italian seasoning
1 cup mozzarella cheese shredded
½ cup Parmesan cheese grated
1 cup pizza sauce
2 ounces pepperoni slices chopped

Instructions

Preheat oven to 350° F.
In a medium bowl, add the cream cheese, Italian seasoning and garlic. Mix together well with an electric mixer or by hand.
8 ounces cream cheese, 2 cloves garlic, 1 tablespoon Italian seasoning
Add this mixture to a 9-inch pie plate or 8×8 square baking dish.
Sprinkle ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese evenly over top of the cream cheese mixture.
1 cup mozzarella cheese, ½ cup Parmesan cheese
Pour the pizza sauce over top and spread it evenly.
1 cup pizza sauce
Then add remaining cheese over top and add the pepperoni. (I like to microwave the pepperoni for about 15-20 seconds on paper towels to remove extra grease).
2 ounces pepperoni slices
Bake for 15-20 minutes (you can also microwave for 5 minutes if using a microwave safe dish).
Serve hot with pita chips baguette slices, bagel chips, tortilla scoops, Fritos scoops or other hearty crackers.

Notes

Add 2 tablespoons of any favorite toppinsg like sliced black olives, sautéed mushroom, sautéed onions, cooked or raw chopped red or green bell peppers.

Swap the Italian seasoning or ½ teaspoon each of dried oregano, dried basil and dried parsley.

Reheat either in the microwave or oven if needed.

Use turkey pepperoni or salami instead.

Use cooked and crumbled Italian sausage.

Make it in a slow cooker and keep it on warm for parties.

**Nutritional information does not include chips or crackers.

Nutrition

The post Pizza Dip appeared first on To Simply Inspire.

Caprese Salad

Sherri — Thu, 16 Jul 2026 21:18:14 +0000

This Caprese salad is fresh, simple, and full of classic Italian flavors. It's the kind of easy recipe that always feels a little special. It's a perfect for summer get-togethers, light meal, or as a beautiful side dish with dinner.

The Best Italian Caprese Salad

Having salads like this with such simple fresh ingredients is the best! This is one of my favorite summer salads and it gets made weekly when I can get fresh tomatoes, like Heirloom tomatoes, from the farmers market.

A wonderful alternative to this classic Italian salad is to slice cherry tomatoes (or even grape tomatoes), use small mozzarella balls, chopped fresh basil and toss it all in our homemade balsamic dressing or your favorite store-bought balsamic dressing. You can also make your own balsamic reduction by heating ½ cup of balsamic vinegar and a tablespoon or 2 of honey over low heat for about 10 minutes, stirring often.

I have a thing for Caprese anything. If you do too, be sure to make this Caprese stuffed chicken or this Caprese pasta salad.

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Tomatoes – The best tomatoes are fresh and ripe. Slice them thin and evenly.
Fresh mozzarella cheese – Slice into thin pieces. Pat the cheese dry with a paper towel before slicing. You can also swap this for burrata cheese.
Fresh basil leaves – I use the whole basil leaves but you can chop them and sprinkle them all around as well.
Balsamic glaze – I love Trader Joes’s brand. Drizzle over the top of everything. You can also just use a quality estra-virgin olive oil and balsamic vinegar or even our homemade balsamic vinaigrette dressing.
Olive oil – optional
Sea salt and pepper – optional

How to Make This Tomato and Mozzarella Salad

Step 1: Wash and slice the tomatoes into thin, even slices.

Step 2: Slice the fresh mozzarella into thin, even slices as well.

Step 3: On a serving platter or plate, layer slices of tomato, mozzarella, and a basil leaf, then continue alternating them in a row or circle until the platter is filled.

Step 4: Drizzle with balsamic glaze.

Step 5: Add a little olive oil if desired, then salt and black pepper to taste if you'd like.

Step 6: Serve immediately while everything is fresh and chilled.

If you love this caprese salad, make these other easy salad recipes next:

Easy Caprese Salad

This Caprese salad is fresh, simple, and full of classic Italian flavors. It's the kind of easy recipe that always feels a little special. It's a perfect for summer get-togethers, light meal, or as a beautiful side dish with dinner.

Course Salad, Side Dish

Cuisine American, Italian

Prep Time 10

Total Time 10

Servings

Calories 188kcal

Author Sherri Hagymas

Ingredients

4 medium tomatoes sliced
16 ounces fresh mozzarella cheese sliced
1 cup fresh basil leaves whole
2-3 tablespoons balsamic glaze optional
2 tablespoons olive oil

Instructions

Slice tomatoes into thin slices.
4 medium tomatoes
Slice mozzarella into thin slices.
16 ounces fresh mozzarella cheese
On a serving plate, place a slice of tomato, mozzarella and a basil leaf and continue alternating in a row or circle.
1 cup fresh basil leaves
Drizzle with balsamic glaze and a little olive oil, if desired.
2-3 tablespoons balsamic glaze

Nutrition

The post Caprese Salad appeared first on To Simply Inspire.