Meatless Mondays!!
June 8, 2017
Are you still using Coconut oil???
June 22, 2017

Non-Stop Paleo Caprese Salad



  • 2 Large Heirloom Tomatoes
  • 1/2 yellow onion
  • 2 cloves garlic
  • 1/2 cucumber
  • 1/2 cup greek olives
  • 1 cup mozzarella balls
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar


Add olive oil, red wine vinegar, chopped garlic & sliced onion into a jar.  Add sea salt and pepper, shake it up, and put in fridge for 4 hours.  Slice up tomatoes, cucumber and put onto large plate or serving tray.  Top it off with the olives, mozzarella and add a little salt and pepper.  After the dressing has been marinating with the onions and garlic for 4 hours, add that to the top of the salad and ENJOY!!


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