Thursday, 19 July 2012 17:42

Caprese Salad

The beauty of summer produce is in its simplicity: simply let the ingredients speak for themselves and don't get in the way. Nothing says this more than one of our summer favorites - the caprese salad. Serves 4 – 6 as a side salad.


  • 4 – 6 organic heirloom tomatoes
  • 1 lb. Mozzarella
  • 1 small handful organic basil
  • La Vecchia Dispensa Modense balsamic vinegar
  • Talcott 2012 Carneros Napa Valley Olive Oil
  • Diamond Kosher salt and freshly ground pepper


Slice the tomatoes about ¼ inch thick.

Slice the mozzarella about ¼ inch thick.

Wash the basil and dry well. Coarsely tear the leaves in half or pieces.


Attractively arrange the tomato and mozzarella slices on a platter, overlapping and alternating. Top each piece with a small pinch of salt. Sprinkle the basil leaves on top, then drizzle with both the olive oil and balsamic vinegar. Pepper to taste. Serve right away.

Last modified on Thursday, 19 July 2012 17:54