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Caprese Salad

caprese salad


Balsamic Vinegar (200 ml or 1 cup)

Garlic, chopped (5 g or 1 tsp)

Basil leaves, hand torn (4-5 leaves)

2 Large Tomatoes, sliced

2 Lemons

Black pepper, pinch

Salt, to taste

Extra Virgin Olive Oil (15 ml or 1 tbsp)

Buffalo Mozzarella (100 g or 2 pieces in water), sliced

Parmesan Basil Pesto (20 g or 1.5 tbsp)

Mixed lettuce or Salad Mix (40 g or ¼ cup)

Balsamic Reduction (10 g or 2 tsp)

Pine Nuts (12 pieces)

: available in Tall Tree Organic Subscription


Serves 2

  1. Gather all the ingredients and wash vegetables.

  2. In a clean bowl, mix balsamic vinegar, basil and garlic. Completely immerse the sliced tomatoes in the dressing and leave for an hour.

  3. In another mixing bowl, squeeze the lemon juice from both lemons. Add salt and pepper, then slowly add extra virgin olive oil and whisk rigorously.

  4. In the serving dish of your choice, layer the mozzarella and tomatoes one over another in a round shape, leaving a space in the center of the dish.

  5. Drizzle the Parmesan Basil pesto over the tomato and mozzarella.

  6. Marinate the lettuce or salad mix with the lemon dressing made earlier and place in the center of the dish.

  7. Drizzle the salad with balsamic reduction and garnish with pine nuts.

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