caprese salad | tomato week


Well you guys, I am SO pumped for Tomato Week. This idea has been brewing for a long time and I’m excited for it to finally be here!

I thought I’d kick things off with classic caprese salad. This is such an easy, light dish. It’s perfect as a simple and stunning last-minute appetizer for entertaining, but also flavorful and hearty enough to have as part of a main course.


I’ve posted about caprese salad before, but I’m embarrassed to even link to it! No recipe and the picture is sad. How did you guys put up with me? You’ll see in that version I added capers – this is an absolutely delicious optional addition to your salad! It adds a salty, vinegar-y punch.

I’ve also shared a recipe for pesto caprese zoodles – those pictures are WAY better and the recipe is fabulous.


The recipe below is hardly a recipe at all – you slice some big, ripe tomatoes, tear up fresh mozzarella, sprinkle on julienned basil and then top with salt, pepper and EVOO. Perfection!


Classic Caprese Salad
serves 4 as a side/app

2 medium to large heirloom tomatoes, any color
8 oz fresh mozzarella cheese
4-5 large basil leaves
extra virgin olive oil
salt + pepper
optional: balsamic vinegar, capers

Start by slicing your tomatoes in 1/4″ slices. I like to cut them with the stem facing left or right – it gives you the prettiest slices. Lay them in a shallow dish, alternating colors if you haven them. Next, tear your mozzarella (it looks so much more rustic this way!) and tuck bite-size pieces in between the tomato slices. Thinly slice (julienne) your basil leaves, then sprinkle them over the tomatoes and mozz. Drizzle with olive oil and generously top with salt and pepper. Optional: add 1 tablespoon of capers and/or drizzle with balsamic vinegar.

Check back later today (YES! Two recipes in a day!) for the next Tomato Week recipe!


signature | Cody Uncorked.