Caprese Salad


Tomatoes and mozzarella with olive oil and basil is a simple and special summer treat that tastes like heaven!

Caprese Salad or Insalata Caprese originates from the isle of Capri in Italy.  Since there are only three ingredients in this salad, the focus is on fresh. Tomato and basil season are here, so this shouldn’t be a problem (just remember to keep the tomatoes out of the fridge).  Serve the salad on a large platter or on individual small plates, whichever you prefer.   If you like, you can put out small condiment bowls with olives and salted capers for added flavor. I love my Caprese Salad straight up with some fresh bread. It makes a wonderful mid-day snack or light lunch and pairs well with a crisp Sauvignon Blanc.

Caprese Salad

Serves 6-8


  • 2 pounds ripe tomatoes, fresh picked not refrigerated
  • 1 lb. Fresh mozzarella
  • 10 Fresh basil leaves
  • 1/4 cup olive oil, or to taste
  • Course Pepper and Salt


  • Slice the tomatoes into rounds .
  • Slice the mozzarella into rounds and lay them over the tomatoes.
  • Season with the olive oil, basil, and a little salt and pepper.



12 Responses to Caprese Salad

  1. […] to enjoy tomatoes is to eat them fresh from the garden or farm stand with cheese.  Caprese salad (see our recipe>) sends me to the moon, but I really needed to expand my horizons, so this summer I went in search […]

  2. This is my most favorite salad. When I am in Italy I have it all the time. thanks for the recipe!

  3. Caprese Salad is my favorite! I’ve never made it at home though. What kind of mozzarella is the best for this salad?

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