Insalata Caprese - KOTA Territory News

Insalata Caprese


2 lb fresh tomatoes
1 lb fresh mozzarella
handful of fresh basil
freshly ground black pepper
olive oil
balsamic vinegar
sea salt

Wash, dry and slice the tomatoes.

Slice the fresh mozzarella into 1/4-inch slices.

Wash and drain the basil and cut into 1/4-inch chiffonade slices.

To plate the salad, alternate slices of tomatoes and mozzarella. Top with basil then drizzle with olive oil and balsamic vinegar.

Serve immediately.


Add a slice of prosciutto between tomato and mozzarella slices.
Or used mixed color heirloom tomatoes.

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