Insalata Caprese


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

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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