Caprese Salad

Servings: 6

Total Time: 15 minutes

Active Time: 15 minutes

Chef’s Note: If you have fresh basil leaves on hand, they can be substituted for the dried basil for a more traditional approach.  I used my dried basil I had easily on hand.


  • 3 ripe red tomatoes
  • 8 oz mozzarella cheese ball
  • 1 tbsp olive oil
  • Basil
  • Kosher salt
  • Ground black pepper


  • Large serving plate (or two large dinner plates if you’re like me)
  • Large cutting board
  • Small cutting board
  • Kitchen knife
  • Tbsp measuring spoon


  1. On the large cutting board, cut the ends off of each tomato.  Slice each tomato into 1/4″ to 1/2″ thick pieces.  Leave on the cutting board (this helps let the excess juices drain prior to compiling the salad).
  2. On the small cutting board, slice the mozzarella ball into 1/4″ to 1/2″ thick pieces, then half each slice into a semicircle.
  3. On the serving plate, alternate each slice of tomato and cheese in a ring or on a line (both styles pictured above).  Once layered, drizzle the olive oil over the slices.
  4. Sprinkle the basil over the top.  Then add salt and pepper to taste.

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