Caprese Salad Recipe

*Look for Organic produce and products for best flavor and to minimize exposure to pesticides and chemical fertilizers


  • A few handfuls of fresh basil leaves
  • 15 cherry tomatoes or 2 tomatoes
  • 5 Castelvetrano olives, for a dairy-free option :)
  • Balsamic vinegar
  • Extra Virgin olive oil
  • Real Salt
  • Black pepper, freshly ground in a pepper grinder


Pre-step: to remove the moisture from mozzarella, simply place hand over mozzarella and press firmly to drain the liquid

  1. Rinse and dry basil leaves. Remove the leaves from the stems.
  2. Chop olives to take off the pit (if using olives instead of cheese)
  3. With a sharp knife, slice the tomatoes into quarters, or if using cherry tomatoes, just keep them whole
  4. Layer the tomato slices with basil and mozzarella. If using cherry tomatoes assemble on toothpicks: tomato, basil leaf folded in half, and baby mozzarella.
  5. Mix together equal parts of balsamic vinegar and olive oil, and add a pinch of salt and pepper. Drizzle over the tomatoes.
  6. If you are making ahead, simply drizzle the dressing on upon serving :)
  7. Keeps for 48 hours in the fridge (undressed). Always keep dressing at room temperature. Enjoy!