My love for this salad alone makes me feel that I was meant to live in Italy. If I could only eat one meal for the rest of my life I would happily eat Caprese. I never get tired of the perfect little symphony of flavors that fresh seasoned tomatoes, fresh basil, and fresh mozzarella cheese bring together. Olive oil and balsamic is the classic way to dress it and it is perfectly delicious that way but I can’t resist drizzling it with a gorgeous fresh pesto to give it an extra herbaceous and garlicky punch of flavor when I have some on hand. Amazing that something so delicious and satisfying can come from just a few fresh ingredients like these and so quick and easy to assemble it’s the no-cook Summer meal of dreams. Paired with crusty slices of ciabatta and a glass of wine Caprese is truly Summertime perfection. Have it tonight and enjoy a taste of Tuscany!
- 4 Roma tomatoes, sliced lengthwise into thirds
- Olive oil for drizzling on tomatoes before baking plus more to add when combining tomatoes for sauce
- Kosher Salt & Fresh Ground Pepper
- 1 garlic clove, minced
- 1/3 cup fresh basil, torn or cut in fine ribbons (chiffonade style)
- Splash of red wine or balsamic vinegar
- 3 ounces herb goat cheese
- 12 baguette slices
Slice tomatoes and fresh mozzarella into 1/4 inch rounds, lay flat and sprinkle with salt and pepper. The tomatoes will start to release their fresh juices after the salt has been added. Arrange the tomato and mozzarella slices on a platter. Tuck fresh whole basil leaves in between the tomato and cheese slices and/or scatter torn basil leaves over the top and finish with a drizzle of pesto. If you want to skip the pesto just drizzle a bit of olive oil and a splash of balsamic over the tomatoes instead.
Warm or toast slices of fresh bread and serve with the Caprese Salad. Don’t forget the wine!
Enjoy this recipe or have questions? Feel free to leave a comment!
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