Insalata Caprese


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

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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