Caprese Salad

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Serves 2-4

• 2 large, ripe tomatoes

• 1/2 pound fresh cow’s milk mozzarella cheese

• 1/2 cup fresh basil leaves, washed and well-dried

• Maldon sea salt or kosher salt and pepper, to taste

• 1 Tbsp. extra virgin olive oil

Wash and slice tomatoes into 1/4-inch thick slices. Slice mozzarella cheese into 1/4-inch thick slices. Place one tomato slice on a serving plate. Top with a few basil leaves, and a slice of mozzarella cheese. Repeat layers and sprinkle with salt and pepper.

Drizzle with one-half tablespoon of extra virgin olive oil. Repeat with the remaining tomato, mozzarella, basil and olive oil. Serve immediately.



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