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Capresse Salad





3 heirloom tomatoes, cut into 1/4-inch thick slices

1 pound fresh (grass fed) Mozzarella, cut into 1/4-inch thick slices

20 to 30 leaves (about 1 bunch) fresh basil or Wild Arugula

Extra virgin olive oil

Sea salt and pepper, or Herb Salt


Layer alternating slices of tomatoes and mozzarella, adding a basil or wild arugula between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

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