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Easy Caprese Salad

A simple combination of fresh mozzarella cheese and juicy, ripe tomatoes, Caprese salad is a classic Italian appetizer (“Insalata Caprese”) that’s not only delicious, but really easy to make!

There are several ways to make an Easy Caprese Salad…In the video below, I make it with traditional tomatoes, dress it with cold-pressed basil olive oil, and finish it with freshly ground Natural Salt Blend and Pepper and Juniper Blend – it’s a super quick and easy recipe.

If you like, you can make it instead with extra virgin olive oil and get that sweet, basil flavor by actually layering fresh basil leaves in between each tomato and cheese slice. Some people also like to add balsamic vinegar, use heirloom instead of regular tomatoes, or serve Caprese with greens like pea shoots or arugula, as done in the recipe below.

For special occasions, heirloom tomatoes really are a nice touch – they add a layer of richness that isn’t often achieved with regular tomatoes. Heirloom tomato seeds are selected and passed down by farmers for their superior fruit and unparalleled qualities of flavor, juiciness, shape, color, etc.  Heirloom tomatoes are allowed to pollinate naturally with no funny business of cross-pollination, genetic alteration,  or manipulation by humans – just the birds and the bees doing their timeless work.

Regardless of whether you go with heirloom or regular organic tomatoes, your Easy Caprese Salad is going to be awesome!

Caprese Salad Recipe with Heirloom Tomatoes

You’ll need:cold-pressed Vervana basil flavored olive oil

  • 2-4 large heirloom tomatoes, sliced into 1/4 inch thick rounds
  • 2 large balls of fresh mozzarella cheese, sliced into 1/4 inch thick rounds
  • 3-6 Tbsp of Vervana Crushed Basil Olive Oil (to taste)
  • Optional – 1-2 Tbsp aged balsamic vinegar
  • Natural Salt Blend, a few grinds, to taste
  • Pepper and Juniper Blend, a few grinds, to taste
  • Optional – fresh chopped parsley,  fresh pea sprouts or arugula for green foundation or garnish

To make:

Slice the tomatoes and the mozzarella balls, then layer them in a circle on a plate (or a bed of arugula), alternating pieces until you run out. Drizzle Crushed Basil Olive Oil over the top, and balsamic vinegar too, if you like. Sprinkle with optional chopped fresh parsley and/or fresh pea sprouts as a garnish, if desired. Serve immediately. Serves 2-6.

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