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Caprese Salad


This salad is a fresh and energizing addition to any healthy meal.

The Gourmandize Team

Caprese Salad. Discover our recipe.

Rate this recipe 3.8/5 (3 Votes)


  • Fresh garden roma tomatoes
  • 1 bunch fresh basil
  • Fresh, raw mozzerella
  • Balsamic Vinegar
  • Olive Oil
  • Sea Salt
  • Pepper


Servings 2
Level of difficulty Average
Cost Average budget


Step 1

Slice the tomatoes and mozzerella.

Step 2

Stack a tomato slice, a basil leaf, and a mozzerella slice.

Step 3

Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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