Traditional Caprese Salad

Recipe by Obsidian468
READY IN: 5mins


  • 2
    tomatoes, vine ripened, and grown in earth, not hydroponically, tomatoes from your garden are best. If you can
  • 12
    1/2 lb greek market. it is often sold skinless in water or 1/2 lb skinned also in water. it should jiggle when you handle it. the mozzarella should be slightly larger tomatoes
  • 2
    ounces basil leaves, fresh. The basil should be either homegrown or 2 ounces organic. no hydroponically grown basil. for the best flavor the basil needs to be soil-grown. if you basil
  • 1
    teaspoon salt (or to taste)
  • 1
    teaspoon black pepper, freshly ground (or to taste)


  • Slice tomatoes and mozzarella cheese to 1/4" thick slices.
  • Place tomatoes and mozzarella alternately in a pattern around the perimeter of a small serving dish. Alternatively, for single serving dishes, place the mozzarella slices on top of the tomato slices, arranging for 8 servings (arrange for four servings, if using it as a main dish).
  • Sprinkle the the salad sparsely with the olive oil.
  • Sprinkle the salad lightly (or to taste) with the salt and ground black pepper.
  • Place whole (or torn) basil leaves on top of the tomatoes and mozzarella, using pieces that roughly match the size of the tomato and mozzarella slices.
  • Serve immediately.
  • Note: do NOT allow the tomatoes and mozzarella sit in the oil for more than a short few minutes. The oil will just soak into the tomato and mozzarella and ruin the flavor. The oil is intended to be a garnish, and not a primary flavor in the dish.