Insalata Caprese


Insalata Caprese


  • Bocconcini – 10 to 12 pieces (Italian cheese balls and made with a fresh variation of mozzarella)
  • Basil – 1 bunch
  • Tomatoes – 8, small, thickly sliced
  • Sea Salt
  • Black Pepper Powder
  • Extra-Virgin Olive Oil


  1. Strip the basil leaves and cut each bocconcini into three pieces.
  2. Arrange the tomato slices side by side on a large plate.
  3. Season lightly with salt.
  4. Place a basil leaf on each tomato slice, then top with a slice of bocconcini.
  5. Garnish with plenty of black pepper powder and a generous drizzle of olive oil.
  6. Serve.

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