Insalata Caprese

Naturally gluten free and with an international fan base, this is one of my favorite appetizers and also makes a great salad just on it’s own. It’s made with a wonderful Mozzarella Fresca cheese. It’s a soft, creamy (almost milky) cheese with a high moisture content, just solid enough to slice. It’s topped with slices of fresh summer tomatoes and garden-grown basil leaves. Because I’m a fan all of the natural fresh flavors, I simple drizzled some flavorful Extra Virgin Olive Oil (not “light”) and sprinkled some Kosher salt and freshly ground black pepper prior to serving. This is one of those salads I could eat every day!

This recipe serves 3 and took about 10 minutes to prepare.


  • 3 slices of Mozzarella Fresca
  • 3 slices of fresh tomatoes
  • 3 fresh basil leaves
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper to taste


  1. Slice the Mozzarella Fresca and place on the plate
  2. Slice the tomatoes and place on top of the cheese
  3. Top each cheese/tomato layer with a basil leaf
  4. Drizzle the olive oil over the cheese, tomatoes and basil
  5. Sprinkle with the salt and pepper
  6. Serve immediately
2 Comments and 0 Replies
    • nannijean
    • 07.27.2009

    Yum! I had this dish at an Italian restaurant last week and it was good, but yours is prettier. Thanks for all the fantastic recipes, Gluten-Free Mom!


    • Mary Mac
    • 09.23.2011

    I had tried an almost identical salad at the Pinon Grill (Millennium Resort, Scottsdale, AZ) this summer. Golden Tomatoes and Buffalo Mozzarella Cheese, Finished with fresh Basil and Balsamic Vinaigrette. It was AWESOME! I didn’t realize it would be this simple. I can hardly wait to make this myself.


Post a Comment