Insalata Caprese

Insalata Caprese

From   Style Chef

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Salad

Type: Fusion

A simple Italian salad made with tomatoes and fresh mozzarella salad


  • Bread 1 loaf
  • Tomatoes, blanched and diced 4 cups
  • Lettuce 2 to 3 leaves
  • White onions, thinly sliced 1 cup
  • Black peppercorns, crushed to taste
  • Sea salt to taste
  • Borges extra virgin olive oil 4 tbsps
  • Black olive slices 1 tsp
  • Fresh basil leaves 7 to 8
  • Bocconcini mozzarella cheese 3 cups
  • Pesto sauce 2 to 3 tbsps
  • Balsamic vinegar 2 tsps


  • Thickly slice the bread loaf and toast them on a non-stick pan.
  • Take tomatoes in a mixing bowl. Add torn lettuce leaves and onions.
  • Add black pepper, sea-salt, 3 tbsps extra virgin olive oil, black olives and basil leaves and toss.
  • Dab some extra virgin olive oil on the bread toasts.
  • Dice the Bocconcini Mozzarella cheese and put in a bowl. Add pesto and balsamic vinegar and toss.
  • Arrange the bread toasts on a serving platter, top them with the salad and Bocconcini mozzarella cheese and serve immediately.