Caprese Salad

Today was an emergency.

The snow encroached our steps. The clouds remained cool and gray. The icicles dripped incessantly on our back deck.

The chilled air briskly made its way through our tightly bound scarves and into our mittens.

I needed warmth. Summer. Sunshine. Vitamin D. Something. Anything that would remind me that summertime would again show its face.

So, we made our way to downtown Overland Park. A place I love to frequent once the weather turns bright again and where the hustle & bustle of our farmer’s market is alive. Also, home of my favorite stores – Penzey’s Spices – a wonderful spice merchant that has all kinds of delicious varieties of cinnamons, salts, seasonings, and much more.

While walking around the market we also had our first experience (how did I now know about this until now??) with a store called the Tasteful Olive. Aged balsamic vinegars. Cranberry Orange Olive Oil. Rich, robust Extra Virgin Olive Oils ranging from Greek to Chile varieties. Oh my!

So, to feed my hunger for summer, I decided to pick up a robust, flavorful olive oil & aged balsamic vinegar and make my absolute favorite summertime treat…Caprese Salad. Juicy vine-ripened tomatoes, mozzarella, and fresh basil. My head is still spinning after eating this Caprese Salad with all of the fresh ingredients and really, really good oil & vinegar.

I have to admit…this is one of those meals that make me actually make hand motions and exclamations. I love the balsamic vinegar to give it an extra punch of flavor and I could go on and on about the fresh basil and vine-ripened tomatoes. Yum!

Caprese Salad


  • 3-4 Vine-ripened tomatoes, sliced into 1/4″ slices
  • 1 Pound Fresh Mozzarella, sliced into 1/4″ slices
  • 1/4 cup fresh basil, washed and patted dry, sliced into small strips
  • Good Variety of Extra Virgin Olive Oil, for drizzling
  • Aged Balsamic Vinegar, for drizzling
  • Optional: Coarse Sea Salt & Cracked Black Pepper to taste


  1. On a large platter or plate, layer mozzarella with tomatoes alternating, adding basil in between each.
  2. Drizzle olive oil and balsamic vinegar evenly and add optional salt and pepper to taste. Serve immediately.

16 Responses to “Caprese Salad”

  1. Diana Watt says:

    I love this dish – you got me hooked on this when you came back from Europe and fixed it at home. The oil store is great too.

  2. […] This post was mentioned on Twitter by Espaco Gourmet CWB, james hamilton. james hamilton said: Caprese Salad » The Fresh Fridge: Caprese Salad. Juicy vine-ripened tomatoes, mozzarella, and fresh basil. My he… […]

  3. Megan, your photos are just amazing here! Thank you for sharing this and reminding me of one of my favorite spring/summer salads. Yours looks so delicious!

  4. Joanne says:

    Caprese anything just SCREAMS summer to me and it’s definitely a dish that can brighten up my winter on days when nothing else can. Perfect timing because I am SO SICK of the cold. The photos are gorgeous!

  5. Just beautiful!! I love caprese anything, and your pictures make it look so fresh and inviting. I am so hungry right now thanks to you :)

  6. Mmmm…I love caprese salad! This sooo reminds me of summertime too…it can’t come soon enough! :)

  7. Thanks for visiting my blog today and entering my Green Giant prize pack giveaway! I thought I’d check out your blog too…love it! Caprese salad is one of my favorites…reminds me of spring!!

  8. Juliana says:

    I love this salad…so easy and to tasty…beautifully done :-) great pictures as well!

  9. Michelle says:

    You’re right – this dish always reminds me of summer.

  10. Hi Megan – I just wanted to let you know that I featured your delicious caprese salad in my Valentine’s Day Favorites post today… Here’s the link: Have a great weekend!

  11. Eliana says:

    I love that despite how easy this salad is to put together it always pack a great flavor punch. Yours looks absolutely perfect.

  12. This looks incredible! PS. I gave you a blog award :)

  13. Nicole says:

    YUM! Great photography. I am featuring this on my blog tomorrow. All credit to you, of course! :)