Caprese Salad
  • Yield: 4 servings
  • Prep: 10 minutes


3large ripe tomatoes, heirloom if possible
freshly ground black pepper
6ounces fresh mozzarella, sliced 1/4-inch thick
12 leaves fresh basil, torn into small pieces, stems removed
4tablespoons Super Olive Oil


  1. Slice the tomatoes into 16 even 1/2-inch-thick slices. Season lightly with salt and pepper. Top each with a slice of mozzarella, then season again lightly with salt and pepper.
  2. Arrange four tomato and cheese slices overlapping on each of 4 small salad plates and scatter basil on top. Drizzle each plate with 1 tablespoon Super Olive Oil.

Recipe courtesy of Now Eat This! Italy With Rocco DiSpirito. To see Rocco create this recipe, click here

Nutritional Info *per serving

  • Calories 167
  • Fat 11.5