Capri salad (original Italian salad)


2 beef tomatoes
mozzarella cheese – 4.4 oz / 125 g
12 olives
8 basil leaves
1 tablespoons balsamic vinegar
1 tablespoons olive oil
salt and pepper


  1. Cut the tomatoes into thin slices, using sharp knife.
  2. Cut Mozzarella cheese into slices.
  3. Pit the olives and slice them into rings.
  4. Layer the tomato, Mozzarella cheese and olives in a stack, finishing with Mozzarella cheese on top.
  5. Places each stack under preheated hot grill for 2-3 minutes, long enough to melt the cheese.
  6. Drizzle over the vinegar and olive oil and season with salt ant pepper.
  7. Put in a serving plate and garnish with basil leaves. Serve immediately.

Cook’s tip: There is another version of this salad. You can serve it without heating it, serving right after step 4.

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