Carrabba’s Tomatoes Caprese Copycat Recipe

Russ Myers


If you get a chance to go to Carrabba’s Italian Restaurant, take a minute to enjoy some of their fresh salads. This is my favorite so I have duplicated the recipe at home.
Everybody in the family loves this recipe. Sometimes I just spoon it over a toasted, sliced loaf of Italian bread I get from the store. Doing this resembles another great salad of Carrabba’s which is Bruschetta, only they use Focaccia Bread.
Either way, I know you will love this salad. It is light and refreshing and oh so easy to make.

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20 Min


No-Cook or Other


1 lb
cherry / grape tomatoes
1/2 c
fresh basil leaves
1 small
red onion (diced fine)
4 oz
mozzarella cheese
1/4 c
evoo (extra virgin olive oil)
2 tsp
red wine vinegar
1/2 tsp
sea salt
1/4 tsp
fresh cracked black pepper
note: sea salt and cracked pepper are essential to this recipe. this will not taste the same if using regular salt and pepper.

Directions Step-By-Step

Cut tomatoes in half and place in a medium bowl.
Chiffonade the Basil (take leaves of basil and roll into a log and cut into thin strips). Add basil and diced onions to the tomatoes.
Either cut or break the mozzarella into small pieces and add it to the bowl.
Whisk the Red Wine Vinegar and the EVOO together and pour over the tomato mixture.
Allow to set for 10 minutes to bring to room temp and all the flavors to blend.
Sprinkle with the Sea Salt and cracked pepper right before serving (the salt brings out the moisture in the tomatoes).
You can also place this on some bread and serve as an appetizer.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Italian