Sunday, August 12, 2012

Caprese Salad

This simple but delicious tomato-basil-mozzarella salad tastes like summer. I like to serve it frequently when fresh tomatoes and basil are in season.

Traditionally, this salad is drizzled only with some extra virgin olive oil, not vinegar. But I like to add some balsamic vinegar for extra flavor, so I list it here as optional.


2 or 3 medium-to-large fresh tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
8 to 12 fresh basil leaves (or more as needed)
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling (optional)
Salt and freshly ground black pepper to taste

Alternate the tomato and mozzarella slices on a platter, overlapping, with a basil leaf between each of the slices.

Sprinkle with salt and pepper to taste, and then drizzle lightly with the olive oil and the vinegar (if using).

-- 3-6 servings


  1. You can never go wrong with this salad this time of year. It is classic. I just tried it with glazed balsamic vinegar, really nice.