Caprese Salad



Serving size

1 salad
15 minutes

This recipe can easily be multiplied but does not make good leftovers.

Caprese Salad


3 ounce Fresh mozzarella (cut into 6 thin slices)
1 large Tomatoes (well chilled and cut into 6 thin slices)
8 leaves Fresh basil
2 tsp. Olive oil (use your best olive oil)
2 tsp. Balsamic vinegar
1 to taste Black pepper
1/16 tsp. Salt


Layer the mozzarella slices alternating with the tomato slices and a whole basil leaf in a line or circle on a salad plate.

Chiffonade the remaining basil leaves and sprinkle over the top.

Top with olive oil, vinegar, and pepper.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

You hardly need a recipe for this classic salad, but its success depends on the very best quality ingredients. This is where you want to use your very best full-flavored extra virgin olive oil, and I like the tomato to be perfectly ripe and super cold. I will usually chill the plates and assemble the recipe at the last minute.

"The taste of any simple tomato based salad is dependent on the quality of the tomatoes."

Yotam Ottolenghi