Caprese Salad


















1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup peppery, fresh green extra virgin olive oil 
1/4 cup balsamic vinegar
2 tablespoons chiffonade cut basil
8 oz.  mozzarella fresca, drained
sea salt and cracked pepper to taste

Arranged sliced tomatoes on a plate.  Sprinkle with salt and pepper.  Whisk balsamic and extra virgin olive oil together.  Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade.  Drizzle with the vinaigrette and serve. 

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