Paul Rozzi’s Caprese Salad

Originally published in the August 2004 issue of BAY CITIES Magazine.


1 4 oz. ball of fresh mozzarella
1 medium fresh, ripe tomato
Fresh basil
Olive oil
Salt and Pepper
Balsamic vinegar

Slice tomato and mozzarella into 6–7 slices each. Arrange the slices on platter, alternating the tomato and mozzarella. Sprinkle with salt and pepper, then add basil and drizzle lightly with olive oil. Sprinkle with a few drops of balsamic vinegar.

Serves 2.

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