Caprese Salad

Extra Virgin
  • 4 large plum tomatoes, each cut into 4 slices
  • 2 balls (each 8 oz) buffalo mozzarella or fior di latte cheese, each cut into 8 slices
  • 16 whole basil leaves, stemmed
  • 1/3 cup Filippo Berio Extra-Virgin Olive Oil
  • 4 tsp red wine vinegar
  • 1 tsp salt
    • On serving platter, arrange 4 stacks; for each stack, start with tomato slice on bottom, then layer mozzarella slice and basil leaf over top, repeating three more times for each stack (each stack should have 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves total).
    • In small bowl, whisk together olive oil, vinegar and salt; drizzle over stacks. Serve immediately.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    20 min

    Cook Time


    Total Time

    20 min






    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Extra Virgin


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