Califonia Bountiful

Mozzarella and tomato caprese salad

Chef/owner Dominic Mercurio
Café Fina, Monterey

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2 large, ripe tomatoes, cut in half
8 oz. fresh mozzarella, sliced 1/4-inch thick
4 tsp. balsamic vinegar
4 tbsp. extra virgin olive oil
8 anchovy fillets
8 fresh basil leaves, sliced thin
Fresh ground pepper and ground sea salt, to taste


Place tomato halves in a neat row on a serving dish. Place 1 slice of mozzarella on each tomato half. Drizzle 1 tsp. vinegar and 1 tbsp. olive oil over each tomato and cheese stack. (Add more or less to taste.) Place 2 anchovy fillets over each stack in an "X" and top with a sprinkle of basil. When plated, add fresh ground pepper and ground sea salt to taste.

Serves 4

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