Top | Salads

Caprese Salad

(recipe, Caroline Cummins)

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This simplest of summer salads — nothing more than the toppings for pizza Margherita, uncooked — calls for merely three ingredients (tomatoes, cheese, and basil) plus a drizzle of dressing. Purists use just olive oil and salt, but pepper and balsamic are nice, too.


  1. 2 large slicing tomatoes, preferably heirloom
  2. 2 large balls fresh mozzarella, or equivalent in smaller balls (bocconcini)
  3. 1 large handful fresh basil leaves
  4. Extra-virgin olive oil
  5. Balsamic vinegar
  6. Freshly ground black pepper
  7. Salt


  1. Slice the tomatoes into large circles. Slice the mozzarella balls (if using large balls) into similar-sized circles.
  2. In an alternating pattern, arrange the slices of tomatoes, the slices of cheese, and the basil leaves on a plate. (If using smaller balls of cheese, simply fill in the gaps around the tomatoes with the cheese.)
  3. Sprinkle lightly with the olive oil, balsamic vinegar, pepper, and salt. Serve immediately.