Caprese salad with tomatoes, basil and mozzarella. Top view and flat lay

Caprese Salad

Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice.

Like pizza Margherita, it features the colours of the Italian flag: green, white, and red.



  • 2 cups balsamic vinegar

  • 2 ripe Millennium TOV Red tomatoes

  • 2 ripe Millennium Yellow Tomatoes

  • 2 ripe Millennium Orange Tomatoes

  • 12 ounces fresh mozzarella, thickly sliced

  • Large bunch fresh basil leaves

  • Olive oil, for drizzling

  • Large pinch kosher salt

  • Large pinch freshly ground black pepper




  • Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes

  • Allow the reduction to cool to room temperature before you serve it.

  • When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.

  • Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

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