Rebecca's Cooking Journal

salt and pepper

Caprese Salad


Despite the fact that winter is only barely ending, I still had a craving: Caprese Salad. We ordered it in a restaurant last week, and it was quite tasty, despite the out-of-season tomatoes. I created it again, despite winter.

The secret is very good olive oil and balsamic vinegar. In season (perfectly fresh) tomatoes also would help. I have pretty good oil and vinegar, and it was so very tasty.

Caprese Salad

Yield: salad for 2 people (easily expandable)


fresh basil (a handful of  large leaves)
1 or 2 tomatoes
8 oz. mozzarella cheese
Salt, pepper, extra virgin olive oil, balsamic vinegar


Wash, dry, and place basil leaves on serving dish. Slice mozzarella cheese and place slices on top of the basil. Sprinkle with salt and pepper. Slice tomato(es) and place slices on top of mozzarella cheese. Sprinkle with salt and pepper. Drizzle extra virgin olive oil and balsamic vinegar on top. Serve with more oil and vinegar.

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