Tag Archives: caprese salad

Caprese Salad


Isn’t it amazing how the simplest of things can tend to be the most delicious?  Sometimes we get wrapped up in crazy new flavors, seasonings, toppings, ingredients list as long as your arm. But it truly is quality that makes all the difference.  When produce is seasonal, fresh, local, and picked in its prime, there is nothing better. And nothing says “summer” quite like a fresh Caprese salad. Soft, creamy mozzarella cheese, tangy fresh basil, and plump juicy heirloom tomatoes fresh from the vine. OPA!


High-quality cheese is a delight, while 99 cent slices of pasteurized processed cheese like product is hardly worth wasting the calories and preserving your insides. And you can taste the difference between a true fresh pressed, high quality olive oil and a knock off lower quality oil or mixture. It should taste grassy and strong on its own, maybe tickle the back of your throat a little. That is the anti oxidants working. It is worth investing in some! A little bit goes a long way.



  • 1 large fresh tomato
  • 1 large ball fresh mozarella cheese
  • Big handful fresh basil leaves
  • Drizzle of olive oil
  • Optional: Sea salt to taste


Step 1: Slice the tomato and mozzarella into slices, about 1/4 – 1/2 inch thick. Layer them alternating on a plate with fresh basil leaves. Drizzle olive oil over it all, and sprinkle on some sea salt. That’s it.


You can also make this salad on skewers to serve as an appetizer or snack, or use the tiny mozzarella balls and grape tomatoes for an adorable itty bitty version! These flavors also lend themselves very well to bruschetta or pasta dishes.


What is your favorite summer dish? Do you have other recipes with the Caprese flavors you’d like to share? Comment below!

Fresh Caprese Salad


Ahhh the Caprese Salad. Trending for years in America, but traditionally know as “insalata caprese” for centuries in Italy. Typically served as an “antipasti” or appetizer, rather than a salad, the caprese salad all Italian home cooks know and love consists of homegrown or local tomatoes at the peak of freshness, young garden-grown basil, thick chunks of buffalo mozzarella, and the finest olive oil you can afford.

Be warned, the recipe I am about to share violates some of the Caprese purist rules, including using baby mozzarella and balsamic vinegar. My apologies. For a true, simple, Italian recipe, try In Italy.

But as they have pointed out, Americans rarely will accept a very simple dish as-is. Our culture demands experimentation, ostentation, and exaggeration. We want to feel special, trendy, unique. We want validation for spending ten times on a meal what the ingredients to make it at home would have cost.

Enough of my soap box. Here is my at-home version of insalata caprese, enough for one light lunch portion or an appetizer for two.

Best in late summer, when tomatoes are at their peak of season and basil is cheap (or flourishing on your window sill)


  • 4 oz fresh mozzarella
  • 4 oz cubes fresh tomato
  • 1 oz fresh basil leaves
  • 1/2 oz olive oil
  • 1 oz balsamic vinegar
  • Garlic salt & Italian seasoning


Better yet, grow your own basil! It’s an easy plant to tend, in a garden or a container, and is usually quite prolific. Then you can enjoy the fresh scent and taste of basil in sauces, pastas, and pesto year-round.


Step 1: Put a large handful of basil leaves into a bowl. Slice the mozzarella on top. Cut the tomatoes into chunks and add those. If you’re going for a nice presentation, use a larger ball of mozzarella and larger tomatoes, and slice into thick rounds. Layer these on a dish, alternating red-white-green. Like the Italian flag.


Step 2: For the purists, at this point you should add some salt and pepper to taste, and just a drizzle of pure, high-grade olive oil. I also sprinkled on Italian seasoning (a little redundant to add dried basil to my fresh basil but hey, I love herbs!), garlic salt (because there isn’t anything that doesn’t taste better with garlic salt on it), and some balsamic vinegar.


Dig in! That’s all there is to it. This flavor combination is absolutely heavenly. The classic is of course classic for a reason. However, if this isn’t enough to satisfy your curious taste buds, try one of these variations:

  • Caprese Pizza – use the same ingredients, just slice onto a pizza crust, drizzle with olive oil, and bake
  • Caprese Pasta – dice the mozzarella and tomatoes into cooked pasta, warm or cold, sprinkle slivered basil on top
  • Caprese Bruchetta – put the cheese, tomato, and basil on toasted bread or crostini, sprinkle with oil & vinegar & serve immediately
  • Zucchini slices in addition to tomato
  • Heirloom tomato slices in rainbow colors
  • Pesto, parsley, or mint leaves instead of basil


Mock-Caprese Goat Cheese Bruschetta


Bruschetta is a classic Italian appetizer or snack, consisting of bread rubbed with garlic and topped with chopped tomato, olive oil, salt and pepper. Outside of Italy, bruschetta has become a word used for toast topped with just about anything. The most popular is diced tomato with olive oil and mozzarella or other cheese.

Caprese salad, or “insalata Caprese” is another Italian antipasto, or appetizer. Created to resemble the colors of the Italian flag, red, white and green, it consists of thick slices of tomato, fresh mozzarella cheese, and fresh basil leaves. Normally topped with olive oil and balsamic vinaigrette.

Since these are two of my favorite Italian appetizers, I decided to combine them into one delicious bite. However,  at the time I had no fresh mozzarella. Nor basil. Hence, the “mock-caprese”. However, you could use realistically any white cheese, and any fresh herb, and I’m sure it would be tasty.


  • 1 thick slice farmhouse bread (or other whole wheat slice)
  • 1 fat, fresh Roma or beefsteak tomato
  • 2 tbsp garlic & chive goat cheese (or 1 thick slice mozzarella)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
Step 1: Spread the goat cheese over the slice of bread, either with or without toasting it first.
Step 2: Slice the tomato into thick rings and put on top of the cheese.
Step 3: Drizzle with olive oil and balsamic. If using fresh herbs, layer them on top now.

You could easily scale this up for a lovely party appetizer, or make as few as will satisfy a snacking crave.

Caprese Pasta

If you’ve never had a Caprese Salad, you’re missing out. Layer toasted french bread, thick slices of fresh tomato and mozzarella cheese and fresh basil leaves. Drizzle with olive oil and balsamic vinaigrette, and you have a simple and delicious summer treat.

I decided to adapt that idea into a pasta dish. I have a Basil plant which is on its last leg, some cherry tomatoes from my a friend’s garden, pasta in the pantry, and chicken in the freezer. All I had to buy is the mozzarella.

1 boneless skinless chicken breast (omit for vegetarian)
3 garlic cloves
1/4 cup butter
1 1/2 cup pasta (garden mix rotini)
1 1/2 cup cherry tomatoes, sliced in half
Handful of basil leaves, rinsed
1/4 cup mozzarella
Boil enough water to fully cover pasta. Once at a rolling boil, add in the pasta. While the pasta is cooking, melt a few tbsp butter in a frying pan. Cut the chicken breast into chunks. Fry on low heat until the chicken is fully cooked, no pink in the center. Add in diced garlic cloves and turn off heat.
Once pasta is al dente, about 8-10 minutes, drain and put back in the pan. Add the cooked chicken and garlic to the hot pasta. Use the now vacant pan and add cherry tomato halves, a little more butter, basil leaves and cheese cut in cubes. Stir until cheese melts and everything is well mixed. Pour over the pasta and chicken. Mix well and enjoy!