Caprese Salad

in Culture » Food

Caprese Salad


This simple salad from the Italian region of Campania is one of my favourites.  The fresh cherry tomatoes and baby mozzarella balls are a nice variation to the standard recipe, and adding toasted walnuts helps give the popular salad a crunchy, smokey flavour.     




3 cups cherry tomatoes, cut into halves


200 gr mini mozzarella balls, cut into halves


1 stalk basil, chopped


½ cup walnuts


¼ cup black kalamata olives


5 tbsp olive oil


1 tbsp balsamic vinegar


½ tsp salt


½ tsp black pepper




Add walnuts into a small pan and toast for a few minutes while stirring until walnuts get a slight darker colour. Transfer onto a plate and set aside. Into a salad bowl, add cherry tomatoes, mozzarella, basil, olives, walnuts, olive oil, balsamic vinegar, salt, pepper and mix well.

Related articles: (Recipe, Caprese, Salad)

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