Real Recipe: Caprese Salad

As most holidays can be pretty heavily food-centered, the 4th of July here in the United States is no exception. It is also one of my favorite when it comes to good eats. The night before the 4th the boyfriend and I were at his friend’s parent’s place on the river celebrating early. As part of our meal we enjoyed Caprese salad (using fresh mozzarella from Cossetta’s in St. Paul – yum!). Wednesday morning I was craving it again; I just can’t get enough these days! So I stopped at the co-op to get some fresh mozzarella (already had the tomatoes and basil) Wednesday morning, and went to work. I brought my fresh, all-natural Caprese salad to the cabin as a perfect compliment to the chicken and steak kabobs, juicy watermelon, and corn-on-the-cob. Life doesn’t get much better than this :)

Here’s how to make your own simple, oh-so-delicious Caprese Salad:


1 ball fresh mozzarella, cut into thick slices

3 large tomatoes (preferably organic), sliced thick

Basil leaves (stems removed)

Balsamic vinegar

Extra-virgin olive oil

Fresh sea salt and ground pepper (optional)



  1. Lay the tomato slices down on a plate or serving platter

  2. Layer the mozzarella slices on top of the tomato slices

  3. Layer the basil leaves on top of the mozzarella

  4. Drizzle with the balsamic vinegar and olive oil

  5. Sprinkle with sea salt and ground pepper

  6. Enjoy!

Note: If you have the time, consider making a balsamic reduction. To do so, pour a small amount of balsamic vinegar (1/4 to 1/2 cup should be plenty – depending on how much balsamic you like on your Caprese!) into a small saucepan. Bring to a boil over medium-low to medium heat (be careful not to let it burn!). Let reduce down until starts to thicken, approximately 10 minutes (or more depending on how much you started with). Remove from heat when it is nice and thick, but still thin enough to pour. Let cool and then pour over your Caprese salad.


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