Insalata Caprese


  • fine sea salt
  • ground black pepper
  • 2 pounds vine-ripened tomatoes
  • 1 pound fresh mozzarella
  • ¼ cup fresh basil or arugula leaves
  • ¼ teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

View full recipe at Epicurious


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