Recipe: Insalata Caprese | Chris Kresser
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Recipe: Insalata Caprese


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insalata caprese recipe
This fresh and easy insalata-caprese recipe is made perfect with tomatoes and basil from the garden.

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This simply traditional appetizer can double as a snack anytime, and is perfect during the hot summer months.

Type of dish: Snack, Salad
Equipment: Knife and Cutting Board


  • 3 large tomatoes, sliced into ¼ inch slices
  • 1 ball mozzarella, cut into ¼ inch slices
  • 1 packed cup fresh basil leaves
  • good quality olive oil
  • balsamic vinegar or red wine vinegar
  • salt and pepper to taste


  1. Layer the tomatoes and mozzarella in a staggered manner, like a row of dominoes that has fallen. Arrange them on the plate either in a circle or in a long line, with a basil leaf in between each.
  2. Whisk the olive oil and vinegar in a small bowl in a 3:1 or 4:1 ratio, for example, 3 TB of olive oil to 1 TB vinegar. Drizzle the dressing over the Caprese salad.
  3. Sprinkle with salt and freshly ground pepper, and serve.


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  1. Lay out the ripe tomato slices and sprinkle with coarse salt and olive oil. Add basil leaves and mozzarella. Top the cheese with a few more grains of salt and a drop or two of olive oil. No balsamico, please; the acid and sugar in the tomatoes should be the star. Use a delicious EVOO that goes with the dish, like a luscious Sicilian. We have Caprese 2-3 times a week in the summer, and it takes just a few minutes to make.

  2. This would make an excellent side dish for a paleo dinner recipe. I think ill make this one for guest since its appealing to the eye as well.

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