Caprese salad

This is not exactly cooking, but slicing. Nevertheless, it is perfect for a warm summer day. Simple and tasty – nothing can beat this…well, except eating it by the sea, in the shadow, maybe :).

Enjoy it with a smile! 🙂


How to

    YIELD: 4 servings


  • 2 balls of fresh mozzarella (around 150 g each)
  • 4 tomatoes
  • 1 bunt of fresh basil
  • 150 g black olives
  • balsamic vinegar
  • good quality, cold pressed olive oil

Slice the mozzarella balls and the tomatoes. Wash the basil and carefully cut the leaves from the stalk. Arrange them on a plate, alternating one slice of mozzarella, one slice of tomato, 1 basil leaf until you finish all the slices. In the middle place the olives. Drizzle balsamic vinegar and olive oil over the plate.
Serve with a good sourdough bread.

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