Classic Caprese

Prep: 7 minutes

This simple Italian salad is beautiful and fast to assemble. Its success depends wholly on using top-quality fresh ingredients. We used a combination of red and yellow tomatoes for added color. Make the salad extraspecial with heirloom tomatoes, when available. At first glance, one might think that the vinegar has been accidentally omitted; however, this salad traditionally has no vinegar at all. Serve with toasted baguette slices, if desired.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 222
Fat 17.1 g
Satfat 8.8 g
Protein 10.9 g
Carbohydrate 5.2 g
Fiber 1.1 g
Cholesterol 45 mg
Iron 0.9 mg
Sodium 379 mg
Calcium 337 mg


2 medium tomatoes, each cut into 6 slices
8 ounces fresh mozzarella cheese, cut into 12 slices
3/4 cup fresh basil leaves
4 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Arrange 3 tomato slices, 3 cheese slices, and 3 tablespoons basil leaves on each of 4 salad plates; drizzle each with 1 teaspoon oil, and sprinkle each with 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve immediately.

From the region of Campania, insalata Caprese (kah-PRE-zee) is "salad in the style of Capri," an island in that region.

Elizabeth Taliferro,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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