Kate's Kitchen: Caprese Salad

August 21, 2016

Kate's Kitchen: Caprese Salad

Yield: 4 to 6 servings

Prep Time: 10 minutes


3-4 tomatoes, sliced 1/4-inch thick

12 ounces fresh mozzarella, sliced 1/4-inch thick

7-8 basil leaves

Pesto Extra Virgin Olive Oil

"L'Acetaia" Traditional Balsamic Vinegar

Himalayan Pink Fine Ground Sea Salt

King's Peppercorn Mix 



1. Cut tomato into slices and place on a serving dish.  

2. Slice mozzarella into thin pieces and place on top of tomatoes. 

3. Place a basil leaf on top of the mozzarella. 

4. Drizzle our Pesto Extra Virgin Olive Oil and "L'Acetaia" Traditional Balsamic Vinegar* on top of the salad.

5. Sprinkle with some Himalayan Pink Fine Ground Sea Salt and King's Peppercorn Mix.

6. Serve and enjoy! 


*Many recipes call for a reduced balsamic for their Caprese Salad. Our vinegar is already thickened naturally with grape must and is wonderfully sweet.