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Insalata Caprese (The Salad from Capri)

June 29, 2010

Simple, fresh and beyond delicious.  You can never go wrong with the freshest ingredients and then just leave them alone.  I have plenty of delicious tomatoes and basil this year in my yard so this salad has been on-call frequently this summer.  I planted about three times the amount of herbs and tomatoes this year and have spoiled myself dramatically.  Having fresh herbs in all your cooking makes such a difference that I am already starting to make my list of what additional things I would like to start growing this fall. 

Insalata Caprese (The Salad from Capri)


  • 2 Large Tomatoes (sliced)
  • 1/2 Lb. Fresh Mozzarella (sliced)
  • 1/2  C. Fresh Basil Leaves (washed and patted dry) (if using arugula, add a pinch of oregano-Capri Style)
  • 2 T. Extra Virgin Olive Oil
  • Sea Salt (to taste)
  • Freshly Ground Pepper (to taste)


  1. Arrange tomatoes and mozzarella slices on a platter
  2. Add the basil leaves
  3. Drizzle with oil
  4. Season with salt and pepper

(Serves 2)


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