Insalata Caprese (Caprese Salad)


Olive Oil (preferably garlic-infused)
1/3 cup

Head Lettuce, chopped into chunks (not shredded)
1/2 large head, iceberg or other

Lemon Juice
1 tsp or to taste

Black Pepper
to taste

to taste

Medium garlic cloves, minced 3-4 (fresh)

Fresh Ripe Tomato (preferably beefsteak)
1 very large or 2 medium, sliced 1/4"

Mozzarella di Bufala
8 oz, sliced 1/4 "


  • Wash the lettuce and then chop.  Allow to drain thoroughly.
  • Slice the tomatoes and mozzarella, and set aside
  •  In a small mixing bowl, mix the olive oil, minced garlic, salt, pepper and lemon juice thoroughly
  • Place the chopped lettuce into a large salad serving bowl
  • Add 3/4 of the olive oil mix to the chopped lettuce, and mix thoroughly
  • Add the tomato slices on top of the salad, adding 1/2 of the remaining olive oil mix on top
  • Add the mozzarella slices on top of the salad and tomato slices, adding the remaining olive oil mix on top
Serves 2-4

I make my own garlic-infused olive oil.  3 cloves of minced garlic for every 32 oz of oil.  Shake well before using.

My favorite tomatoes from around here are the locally grown "salad tomatoes" from just over the river in NJ.  Available from that fruit stand in Pennsville.

I believe the secret to this simple salad is to let the oil and garlic dominate, with just the minimal amount of lemon juice to cut things a bit.  Too much lemon juice, or vinegar, makes the salad watery and spoils the effect.

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