Caprese Salad

This isn’t even a recipe. It’s just sort of an assembly of awesome ingredients, especially as tomatoes start to come in season (we got our first one from our CSA box this week, which is what you’ll see here). But a caprese salad is awesome, and wonderful, and the easiest snack or appetizer you can make. Pair it with some crusty bread and you have a light lunch, too, unless your children are like ours and steal all the mozzarella when you’re not looking, leaving you with a pile of smushed tomatoes and half-bitten basil. Still, though, even that’s pretty delicious.

Dang. Now I’m hungry.

Caprese Salad 

Serves 2


  • one ripe beefsteak tomato
  • one ball (8 oz.) fresh mozzarella
  • six leaves of fresh basil
  • extra-virgin olive oil
  • sea salt
  • pepper


Slice the tomato into six hearty slices. Do the same with the mozzarella. Arrange the first three ingredients on a plate, alternating one slice tomato, one slice mozzarella, one leaf of basil. Drizzle lightly with olive oil, and season generously with salt and pepper.

Serve immediately, preferably with a glass of chilled white wine on a veranda overlooking Tuscany.

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