Culinary Adventures, Eats, Recipes
Comments 18

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.


  1. I love caprese salad. I usually put a bit of pesto onto mine just to add a bit more flavour. I think that your homemade cheese probably wouldn’t need it though!

  2. 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!

    • 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.

  3. 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!

I love your comments! Your comments are like extra melted cheese on top.

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