Simple Caprese Salad

Caprese Salad (2 of 4)

Did you know the Caprese salad was originally made to resemble the colors of the Italian flag: red, white, and green? 

Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry. In fact, slicing the delicate mozzarella is the hardest part.

I love the simplicity and refreshing taste of this simple salad. Serve it as an appetiser, as a side, or as a mid-afternoon snack.

For this who want the added richness (and sweetness) of a balsamic glaze, feel free to to make a balsamic reduction to drizzle on top as a final garnish. Now, you’ll notice that on the moist/wet mozzarella, the balsamic reduction starts to seep and run (a watercolor effect )– but on the basil leaves and platter, it remains more of a semi-solid glaze. So if you’re artistic, you can create designs on the sides of your platter to really up the presentation factor.


  • A pack of maxi mozzarella (250g) or two packs of mozzarella (125g each)
  • A bunch of fresh basil
  • Two round tomatoes
  • Extra virgin oil, to drizzle
  • Balsamic reduction (optional), to drizzle
  • Salt and black pepper, to taste


  1. Slice mozzarella into 1/4 inch slices. Repeat for the tomatoes. Separate basil leaves from their stems.Caprese Salad (4 of 4)
  2. Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Grind fresh salt and black pepper all over and drizzle with a high quality extra virgin olive oil. For those who like balsamic vinegar, feel free to garnish with a balsamic glaze. Caprese Salad (1 of 4)

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