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Caprese Tomato and Mozzarella Salad

Cook Time:

No cooking required


Portion for 2 people

Caprese Tomato and Mozzarella Salad

10-12 vine ripened small to medium tomatoes
1 ball of Buffalo Mozzarella
8 fresh basil leaves
A couple of twists of salt and pepper
4 dessert spoons of extra virgin olive oil
3 dessert spoons of balsamic vinegar

This is a sight twist on the traditional Italian Caprese salad, which does not include balsamic vinegar. We like it like this and once the salad is gone we generally use gluten free bread to mop up the oil and vinegar to complete this as a meal. It is such a simple and quick meal to make, brilliant for hot summer days.

Wash the tomatoes thoroughly then slice them in half, removing the green bit where the stem was. Arrange the slices on a plate. Now slice the Buffalo Mozzarella then chop into smaller pieces and add these on top of the tomato slices , then drizzle with the oil and balsamic vinegar and add a couple of twists of salt and pepper. Finally tear the basil leaves and arrange on top of the tomato/Mozzarella then serve.

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