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There is no more refreshing salad than the Caprese in the summer.

Baby San Marzano Caprese Salad
Recipe type: Salad
Cuisine: Italian
Prep time: 
Total time: 
Serves: 6
  • 4 - 5 cups baby San Marzano (or grape or cherry) tomatoes, sliced in halves
  • 1 pound fresh imported Italian small mozzarella balls
  • ¼ cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 10 - 15 large fresh basil leaves (to taste)
  • Sea salt to taste
  • Freshly ground black pepper to taste
  1. Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
  2. Tear the basil into large pieces and toss into the salad.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve immediately.