Caprese Salad

Caprese SaladWinter, you’ve officially jumped the shark. You know as well as I do that you should be on your way out, not dumping this miserable mix of ice and snow on us. I’m sick of your two-hour delays and snow days and I don’t wanna hear about another winter storm watch, warning or advisory. So since you won’t leave, I will. I’m out.

I need sun and 70 degrees, STAT! So, in my mind, it’s a hot, sunny afternoon and I’m sitting in a trattoria on the Isle of Capri enjoying a Caprese Salad. What I love about this salad – other than the delectable pairing of juicy, ripe tomatoes and fresh mozzarella — is that it makes the most of  the simplest, fresh ingredients and you can pull it together in a matter of minutes for the tastiest impromptu dish. Traditional Caprese is simply tomatoes, mozzarella, basil and olive oil but I like to step it up with a sprinkle of minced red onion and a generous drizzle of balsamic reduction. It’s good…so good and I love it twice as much as I currently detest winter, which is a lot. A whole lot. Heirloom tomatoes, which come in many colors, make this beauty even more gorgeous, so give them a try when you see them at your farm markets this summer. In the meantime, join me in having a Caprese Salad while we shake our fists at winter.

Caprese Salad

Yield: Serves 4.

Caprese Salad


  • 3 medium tomatoes, sliced1/4-inch thick
  • 3 4-ounce balls fresh mozzarella, sliced 1/4-inch thick
  • 3 fresh basil leaves, finely chopped
  • 1 tablespoon minced red onion
  • 1-2 tablespoon extra virgin olive oil
  • 1-2 tablespoons Balsamic Reduction
  • Salt and pepper, to taste


  1. Season tomatoes and mozzarella with salt and pepper then layer them on a serving platter, alternating between tomatoes and cheese.
  2. Sprinkle with a pinch each of salt and pepper, chopped basil and red onion then drizzle with olive oil and balsamic reduction.
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Caprese Salad

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