Caprese Salad

As soon as the tomatoes in the store show signs of improvement, it is time to make this salad.  After a long winter of hothouse tomatoes, this is a refreshing change.  This salad is best made from garden fresh tomatoes.  There is nothing quite so simple and delicious as this Caprese salad.  Using fresh motzerella is a must, but that goes without saying.


  • 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
  • 1 pound fresh mozzarella, sliced1/4 inch thick
  • 1/4 cup packed fresh basil leaves, washed well and spun dry
  • 3 to 4 tablespoons extra-virgin olive oil
  • fine sea salt to taste
  • freshly ground black pepper to taste


  • On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.


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