Very Easy // 10 mins // Serves 2

When tomatoes are at their peak in the summer go wild w/ more than one variety.  Make this salad your own.  The classic is just tomatoes, basil, mozz & evoo.  I like a little lettuce & onion in mine.  And this week a squeeze of grapefruit

  • 1/2 Grapefruit, wedges
  • (Opt) 1/2 Cup Onions, thin slice
  • 2 Cups Tomatoes, sliced, wedge, cut in half
  • 1 Cup Fresh Mozzarella, ciliegine size
  • EVOO
  • Fresh Basil
  • (Opt) 2 Red Leaf Lettuce Leaves, chiffonade

I used heirloom, vine ripe, cluster & cherry tomatoes to celebrate this beautiful flavor combo from the Isle of Capri in southern Italy.  I also use ciliegini (cherry size) mozzarella.  No need to cut, they are deliciously bite sized.  Prep out the tomatoes, onions, basil, lettuce, & grapefruit.


In a small bowl, combine the mozzarella balls w/ a couple tablespoons of evoo & salt & pepper to taste.  I use a rosemary infused sea salt blend.  On one large or two serving plates, begin to compose your salad.  Traditionally Caprese is slices of tomato w/ slices or torn bits of mozz & torn leaves of basil. 

I layered the sliced tomato w/ the lettuce chiffonade, married the heirloom tomato w/ the sliced onions & topped w/ the seasoned mozz & cherry tomatoes.  Basil abounds.  Squeeze a couple of the grapefruit wedges over the top and serve a few more on the side. 

This week add some plum to your Caprese.  Plum and tomato are an umami duo.  Tuck in some apples or go all veggie w/ a little grilled eggplant on the side.  If you're not a fan of basil use any favorite herb or tangy green like arugula, parsley, watercress, mint, thyme, rosemary & more. 


This recipe pairs very well w/ the lettuce wraps we made this week too.