Caprese Salad

Serves: 4

Fresh mozzarella, cut into ¼” slices
Red or yellow tomatoes, cut ¼” thick
Kalamata Olives (optional)
Fresh basil leaves, one per slice of mozzarella
Extra virgin olive oil
Sea or Kosher salt and freshly ground black pepper to taste

Layer the tomatoes, mozzarella and basil around a serving plate until you have reached the amount you desire.  Sprinkle Kalamata Olives around the layers.  Drizzle with extra virgin olive oil and season to taste.  Serve immediately.

Tony’s Tips:

  • This is the traditional method of preparation, but feel free to be creative by using arugula instead of basil; or a balsamic reduction or basil pesto, instead of, or in addition to, the extra virgin olive oil.
  • For an easy appetizer, make a Caprese Crostini: place a layer of cheese, tomato and basil atop a crostini, drizzle with extra virgin olive oil, balsamic reduction, or basil pesto, and serve.
  • The cheese and tomatoes can be sliced a few hours in advance of serving, but wait to dress with olive oil and seasoning until just before serving.

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