Caprese Salad

To kick off our summer “health run” I give you one of the finest gifts Italia ever gave the world, the caprese salad.

Long ago there was an Italian family in the Campania region pondering the omnivore’s dilemma, what to have for dinner. All they had in their garden were, tomatoes, basil and mozzarella (ok so they probably made the mozzarella but that’s not the point). Rather than eat these seemingly benign ingredients by themselves, dona (insert-italian-surname-here) said “why not put them together?” A culinary star was born.


2 large tomatoes
20 basil leaves
10 slices of mozzarella cheese (buffalo mozzarella if you are of the posh persuasion)

olive oil
balsamic vinegar (optional)
This recipe is extremely difficult and requires precies cutting skills so pay close attention. Cut the tomatoes into rounds and wash the basil leaves. Now arrange them on a plate starting with a tomato and then alternating between basil, cheese, and then back to the tomato.

Pour olive oil and vinegar (if you’ve opted for it) over the top. Dust with salt and pepper and serve. Whew, we made it. That is literally it. Serve with red wine and some appropriate main dish.

Lables: salad, appetizer, Italian

3 thoughts on “Caprese Salad

  1. is there a tomato alternative for those of us with a severe aversion to raw tomato? cheese and basil i can eat but I don't think that would really count as a salad at that point.

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