Caprese Salad

our-growing-edge-badgeThis post is part of Our Growing Edge, a monthly blogging event I have started to encourage us to try new food related things. If you have a blog and have tried something new this month, come and join this event.


I put Caprese Salad on my Summer To Do List because I always loved the simple, contrasting ingredients. Summer tomatoes + soft milky mozzarella fior di latte + green fragrant basil. It looked easy but I’d never made it before.

Since I just made mozzarella fior di latte from scratch, Caprese seemed to be the perfect way to enjoy it.

The gist of it:

  • Cut the mozzarella and ripe truss tomatoes into thick slices.
  • Alternate slices on a platter.
  • Tuck fresh whole basil leaves here and there.
  • Finish off with a drizzle of good quality extra virgin olive oil, balsamic vinegar and salt and black pepper.
  • Dig in with forks :)


Check back tomorrow to see what I made with the rest of the mozzarella.

18 thoughts on “Caprese Salad

  1. This is one of my favorites too! I love that you only put a drizzle of balsamic. Sometimes people drown the tomatoes in it and I think it’s unnecessary. The tomatoes are acidic on their own!

    1. You are right. Though the trick is get height of summer tomatoes. Perhaps anemic tomatoes need more balsamic to disguise the lack of flavour? Anything less than a summer tomato is not worth your time.

  2. Hey great photo! When you want to try a souped up version of the caprese swap out the tomatoes for strawberries and add a few mint leaves in with the basil. Don’t forget the balsamic. Really tasty!

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