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Caprese Salad

by Suzie Bellomo on August 05, 2021


We know we've featured a caprese salad before but tomatos are back in season! If you're a fan of tomatos and caprese salads, you MUST try them with our olive oils. We recommend either our Estate EVOOManzanillo, or Basil (if you wanted an extra zing!) with our traditional balsamic vinegar. 


  • 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
  • 1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
  • 1/2 cup packed fresh basil leaves
  • Flaky sea salt Freshly ground black pepper
  • 2 tablespoons of our Estate EVOOManzanillo, or Basil Olive Oil
  • 2 tablespoons balsamic vinegar glaze (reduced balsamic vinegar)


  1. Place the tomatoes and mozzarella on a platter. Arrange tomatoes and mozzarella on a platter in an alternating pattern.

  2. Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella.

  3. Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.

  4. Drizzle with the olive oil and balsamic glaze. Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella, and basil. Serve immediately.

This recipe was modified from All Recipes



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