May 032013
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Caprese Salad



Caprese Salad is an Italian salad originating from the island of Capri. It is a simple summer dish which consists of layers of fresh mozzarella and  juicy tomatoes punctuated with basil leaves. It is dressed with a drizzle of extra virgin olive oil and balsamic vinegar, and a sprinkle of sea salt and black pepper.


It is super simple to make and never fails to impress!





(Serves 4 as a starter)




2 beef tomatoes

Mozzarella balls in salt water (total drained weight should be approximately 10 oz / 250g)

8- 16 Basil leaves (2-4 basil leaves per serving)

4 Tbsp Extra Virgin olive oil (around 1 Tbsp per serving)

2 Tbsp Balsamic Vinegar (around 1/2 Tbsp per serving)

Coarse sea salt (to taste)

Freshly ground black pepper (to taste)




  1. Cut the beef tomatoes horizontally into round slices (medium thickness). You want to get four good slices from each beef tomato (each person will get two slices).
  2. Drain the mozzarella and slice it into 8 slices (each person will get two slices).
  3. Separate the basil leaves from the stems. Wash and dry the leaves.
  4. On individual serving plates, stack: tomato slice, mozzarella slice, 1-2 basil leaves, tomato slice, mozzarella slice, 1-2 basil leaves.
  5. Drizzle roughly 1 Tbsp of extra virgin olive oil and 1/2 Tbsp of balsamic vinegar over the Caprese Salad.
  6. Sprinkle with coarse sea salt and freshly ground black pepper (to taste).
  7. Serve immediately.


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