Insalata Caprese

There are still a couple weeks of summer left! Enjoy it with friends, family, and of course, food! We love this recipe sent in by Adrienne Brauch, and we think you will too!

Roma August 17 2018


  • 2 ½ lbs. plum tomatoes (about 10) cut into 1 inch pieces
  • 8 oz. fresh mozzarella cut into 1/2 inch cubes
  • ½ cup pitted ripe olives
  • 3 Tbsp. olive oil
  • ¼ cup thinly sliced fresh basil
  • 2 tsp. minced fresh oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Balsamic vinegar (optional)


  • In a large bowl, mix the tomatoes, mozzarella and olives.
  • Drizzle with olive oil
  • Sprinkle with basil, oregano, salt and pepper
  • Toss to coat.
  • Let stand 10 minutes

*Note from Author: If desired, drizzle with balsamic vinegar; you can also add chickpeas to this if you like.

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