Tomato and Mozzarella Salad from Capri

Rating5.00  Votes5


1/4 cup loosely packed fresh basil leaves
1/4 cup loosely packed arugula
2 pounds ripe tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 pinch first-rate dried oregano
3 to 4 tablespoons extra virgin olive oil
Fine sea salt
Freshly ground black pepper




Tear basil (and optional arugula) into bite-pieced pieces. Alternate slices of tomato, mozzarella, and basil leaves on a serving platter. Scatter the arugula and oregano on top (if you choose to use them). Drizzle the salad with extra virgin olive oil, season with salt and pepper, and serve.


Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  6 Servings

To comment this recipe, You have to login!


Add photo of your own recipe
* Required fields