Edamame Caprese


by Jun 28th, 2010 // Recipes, Sides

Edamame Caprese

My quest to get my kid to try tomatoes continues with this edamame inspired caprese. My kid is crazy for edamame and I thought maybe, just maybe, he would try the tomatoes because the salad has two of his other favorite items – edamame and cheese. No such luck!

While this did not give my kid an appreciation of tomatoes, it did give us the opportunity to build his knife skills. I outfitted him with a regular butter knife and he went to town on the fresh mozzarella. He really enjoyed doing it and he got much better as we got to the last few pieces. He was also pretty jazzed to find out that edamame tastes just as good when it’s pre-shelled. Now for the recipe…

Edamame Caprese Recipe

Prep Time: 15 mins

8 oz fresh mini mozzarella balls
1 1/2 cup shelled edamame
2 cups grape tomatoes
8 to 10 basil leaves (chopped)
2 tablespoons balsamic vinegar
1/4 cup good olive oil
sea salt & fresh pepper

Halve the mozzarella balls (or let your kid do it) and the tomatoes and combine in a large bowl with edamame.  Toss with oil, vinegar and basil. Salt generously and add pepper to taste. Serve cool or at room temp. Serves 6.

Edamame Caprese

Edamame Caprese!

2 Comments on “Edamame Caprese”

  1. 1.) Anna
    July 9th, 2010

    This is super easy & yum! I threw in some cold leftover pasta at the end & it turned into a great pasta salad. Now I'm going to try it again, but with some roasted red potatoes instead.

  2. [...] replicate our Thyme Café experience at home so we scoured our own salad recipes and came up with Edamame Caprese, Fennel Orange Salad, Spinach Brown Rice Balls and Meyer Lemon Tea Cakes for [...]

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