Tomato and Mozzarella Salad

Updated February 23, 2016


Now Eat This!

Published by Ballantine Books

This image courtesy of Joseph DeLeo

The Italian name for this salad is insalata caprese, and it’s a shining example of the brilliance of Italian cuisine: a few fresh, simple ingredients at the peak of their season combined to produce exceptionally complex flavors. It hails from Capri, a small island off the coast of Naples in the region of Campagna, where my family comes from. Buy only the best mozzarella, tomatoes, basil, and olive oil you can find to make this salad. It may be naturally fresh and healthful, but I have kept fat and calories to a minimum by keeping the olive oil to a minimum--only 1 tablespoon for 4 servings.




Total Timeunder 15 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseantipasto/mezze, appetizer

Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, low carb, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturecheesy, herby, juicy, tangy

Type of Dishfirst course salad, salad


  • 2 large red heirloom tomatoes, cut into large dice
  • 1 small red onion, sliced thin
  • 6 ounces fresh mozzarella, cut into large dice
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup chopped fresh basil
  • Salt and freshly ground black pepper


In a large bowl, toss the tomatoes, onion, mozzarella, vinegar, olive oil, and basil. Season the salad with salt and pepper to taste. Serve immediately, or chill in the refrigerator until serving time.



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