Venison Summer Sausage Caprese Salad

Prep:

Cook:

Serves: 2-5

Printer Friendly Recipe By author of Timber 2 Table Wild Game Recipes

It's summertime and the fresh, vine-ripened tomatoes are going to start rolling in. If you still have some venison summer sausage or salami left in the freezer, get some fresh basil and make this quick and easy appetizer or lunch. It only takes a few minutes, and Venison Summer Sausage Caprese Salad is as delicious as it is beautiful on a plate.

Simply layer the ingredients, drizzle with olive oil and sprinkle with salt and fresh cracked black pepper.

Try making a couple for a crowd. Do one with just an olive oil drizzle, maybe try another with a reduced balsamic vinegar dressing and freshly cracked black pepper. There is no right or wrong way to put the ingredients together, layer them like this for a striking presentation, or just mix them in a bowl and let your guests scoop a spoonful onto their plate.

Slice your favorite venison summer sausage or salami and add it to the salad to make a hearty appetizer or snack.

Try thin slices of summer sausage, salami, even venison bologna, it all pairs well with the sweet basil and fresh, ripe tomatoes. Use fresh mozzarella, the better the quality, the better the flavor.

Ingredients

1-2 vine ripened tomatoes
sliced

8 ounces venison summer sausage or salami
thinly sliced

8 ounces fresh mozzarella
sliced

1-2 large bunches of sweet Italian basil

Olive oil

Balsamic vinegar reduction (optional)

Sea salt

Cracked black pepper (optional)

 


Cooking Instructions

This one is about as simple as it gets, so it makes a great throw-together appetizer or snack if you are short on time or have unexpected guests. Simply wash and dry the basil, rinse and slice the tomatoes, and slice the cheese and salami or summer sausage. Layer them on the plate, alternating ingredients as you go.

If you have summer sausage left in the freezer, this is a great way to combine it with fresh summer ingredients.

Give everything a quick drizzle of good extra-virgin olive oil and a sprinkle of sea salt and a grind of black pepper.

Vine-ripened, heirloom tomatoes are at their flavor peak in the summer months.

If you have a little extra time, make a balsamic vinegar reduction. Simply add a cup of balsamic vinegar to a saucepan and bring to a slight boil. Stir often until the vinegar has reduced by half and has thickened enough to coat the back of your spoon. Drizzle the vinegar reduction over the salad for an extra layer of flavor.

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