Caprese salad is an in-season blessing. If I could pick one gift from Italy, it would be this. You can keep your Renaissance paintings you just give me this salad.

This is one of the few recipes where fresh is essential. You can make this with cheap mozzarella or out of season tomatoes. I’ve even cracked into my frozen basil–I grow a ton and cut and store it in zip lock bags for the winter or make a big batch of pesto. In a pinch, I’ve used a scoop of that.
Once you make this in season, though, it’ll be a summer-fall favorite.

Caprese Salad

  • Servings: flexible
  • Difficulty: easy
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  • resh basil
  • in-season or high-quality tomatoes
  • high-quality or fresh mozzarella
  • olive oil
  • salt
  • fresh garlic

  1. Mix a half clove of minced garlic with 1/4 cup of olive oil. This keeps you from getting a mouthful of garlic.
  2. Slice or chop your tomatoes. Salt them. Let them sit for a few minutes then drain the juices.
  3. Mix the tomatoes and the olive oil/garlic.  Add in chopped basil and mozzarella cheese.

COST: $$: This recipe can be expensive depending on your cheese sourcing. Trader Joes has some great fresh mozzarella.

PRO TIP: You can make this super quick and chop it all up, or you can layer and stack uniformly sliced tomatoes and cheese. The advanced salting of the tomatoes takes the extra water out or it’ll be soup after a while.



VEGAN: Use vegan cheese. But, the mozzarella is really the star here.

KETO: Yes.