Total Time
Prep 15 mins
Cook 0 mins

A traditional Roman antipasto -- pronounced "kah-pray-zeh"

Ingredients Nutrition


  1. Slice tomatoes in thick slices, salt and pepper.
  2. Slice cheese also in similarly thick slices.
  3. Arrange tomatoes and cheese on a platter, alternating and overlapping slightly.
  4. Sprinkle over all with oil, then vinegar and chopped basil.
  5. Let mature at room temperature for a few minutes to an hour before eating as an appetizer.


Most Helpful

Excellent! We used fresh basil from the garden, vine tomatoes and good quality balsamic. Wouldn't change a thing.

Lazarus July 28, 2010

My husband has traveled to Italy many times and loves caprese. This is very good a a light lunch served with a crusty Italian bread. mmmm!

Petite Mommy August 23, 2007

This is such an easy and wonderful salad. We eat it all the time at the moment as we are cycling around the world and it's so simple to prepare, yet so fresh and full of energy for us to go the next few kilometers. We can't let it stand at room temperature too long but it's good as soon as we plate it up, often gobbled down with fresh bread.

Sackville August 22, 2007

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