Caprese salad

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A delicious Italian salad most often made in summer, but it is still a refreshing dish for winter. I still have basil growing inside in the middle of winter, and parsley in the garden. 


  • 1 tablespoon parsley, finely chopped
  • ¼ teaspoon oregano, dried
  • 1 tablespoon capers, drained
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 450g (1 lb) mozzarella, sliced
  • 2 large tomatoes, sliced
  • 15g (0.5 oz) basil leaves
  • 115g (4 oz) roasted red peppers, drained and sliced


1. In a small bowl, mix parsley, oregano, capers, garlic and olive oil. Season to taste with salt and pepper.

2. On a serving platter, arrange mozzarella slices and tomato slices in alternating layers. Add a basil leaf between each layer—top everything with roasted red peppers and drizzle with the dressing.

 3. Serve straight away or store in the fridge until needed.

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