Insalata Caprese

Vicki Butts (lazyme)


This classic salad is from the island of Capri, just off of Italy's southern coast near Naples. Fresh mozzarella was traditionally made from the milk of the water buffalo, but cow's milk is more commonly used today.

Use the highest quality ingredients possible - it makes a difference in this simple salad.

Be sure to serve some bread on the side to soak up some of the 'dressing' that has pooled on the platter.


★★★★★ 5 votes

20 Min
No-Cook or Other


  • 8
    vine-ripe tomatoes, sliced
  • 1 lb
    fresh mozzarella cheese, thinly sliced
  • 1/2 c
    fresh basil leaves, sliced
  • 1/4 c
    extra virgin olive oil
  • 1/2 tsp
    salt (either sea salt or kosher salt are good)
  • 1/2 tsp
    freshly ground pepper

How to Make Insalata Caprese


  1. On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes.
  2. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. Serve immediately.

Printable Recipe Card

About Insalata Caprese

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy

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