Caprese Salad

This past summer, both America and Europe, has been absolutely unbearable from the heat. But I've been obsessed with this dish that is cool, light, and refreshing. 

Originating in the south of Italy, this simple dish is guaranteed to beat the heat. Here’s to one last glimmer of summer!


  • 1 whole tomato (if you can find it, something full of flavor like heirloom is great)

  • 5 leaves of basil

  • 1 small round of fresh mozzarella

  • Drizzle of extra virgin olive oil (EVOO as Rachel Ray would say)

  • Salt & pepper


  1. Arrange tomatoes and mozzarella slices in a neat spiral on the plate.

  2. Roll up the leaves of basil like a cigar and finely run your knife through using the Julienne technique (but only run the knife once through, otherwise you will bruise the leaves and they will turn brown).

  3. Sprinkle the basil leaves and drizzle with the EVOO.

  4. Finish with a light sprinkle of salt and pepper and let the dish stand for 15 minutes to let the flavors mingle.

  5. Done.

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