Insalata Caprese


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

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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