Summer Tomatoes, Fresh Mozzarella & Basil Salad | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Summer Tomatoes, Fresh Mozzarella & Basil Salad

Serves: 4

Your rating: None
No votes yet

It's hard to improve upon the classic caprese salad. Use the best tomatoes and mozzarella you can find.


  • 3 to 4 large heirloom tomatoes, at room temperature Add to list
  • 16 ounces fresh mozzarella cheese Add to list
  • 1/3 cup thinly sliced basil leaves Add to list
  • Extra virgin olive oil and balsamic vinegar, to taste Add to list
  • Salt and freshly ground black pepper, to taste Add to list

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Using a serrated knife, cut tomatoes into bite-sized wedges. Place wedges on a serving platter.

Slice mozzarella into pieces that are about the size of the tomato wedges, or a bit smaller. Scatter on top of the tomatoes, and sprinkle the sliced basil on top.

Drizzle olive oil and balsamic vinegar across the salad; be as generous with both as appeals to you (the richness of the oil helps pull all the flavors together). Season with salt and pepper to taste. Serve immediately.


If using small balls of mozzarella, try using cherry tomatoes instead, to keep the size proportions correct. You'll want a quart of cherry tomatoes for 16 ounces of mozzarella.

Recipe by Chuck Davies, former PCC staff

Source: Sound Consumer August 2002

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)