A simple, delicious summer salad from the same area of Italy as the Island of Capri. Use only the freshest possible ingredients like vine-ripened tomatoes and young basil leaves.


Yield: 8 servings



  • 4-6 medium vine-ripe tomatoes, sliced
  • 12 oz. (350 g) fresh mozzarella balls, sliced
  • 2-3 T. good quality, virgin olive oil
  • 2 T. freshly chopped basil leaves
  • coarse salt



1. Slice tomatoes and mozzarella and arrange alternately on a platter.
2. Drizzle with olive oil and chopped basil leaves. Sprinkle with with coarse salt. Some like to add a splash of balsamic vinegar as well.


If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world.  For more information, go to http://ciaofromdebbie.com/cookbooks/


For additional recipes, please visit: http://ciaofromdebbie.com


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