Caprese Salad

Caprese Salad with Fresh New Presentation

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • 34 ripe tomatoes
  • 23 balls of imported Italian Bufalo Mozzarella
  • 1520 large, fresh basil leaves
  • Balsamic vinegar and/or glaze


  1. Slice tomatoes about 1/4″ thick, but NOT ALL THE WAY THROUGH, leave a tiny bit unsliced. You want the tomatoes to open up like a fan and intack as one tomato.
  2. Slice the bufalo mozzarella in the same width as what you sliced the tomatoes . . . about 1/4″ thick


On a serving platter

  • Place slices of bufalo mozzarela in between each tomato slice.
  • Place one large basil leaf next to each slice of mozzarella cheese.
  • Drizzle with balsamic vinegar or glaze.
  • Garnish with fresh sprigs of basil.