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Insalada Caprese Print Email


This is the perfect recipe to show off great tomatoes, I suggest using several types of Heirloom tomatoes when available.

2-4 types of fresh ripe tomatoes
Fresh basil leaves
Fresh handmade mozzarella
Premium Extra Virgin Olive Oil
Sea Salt flakes (Fleur de Sel)
Freshly cracked pepper
Balsamico di Modena

Choose two to four types of fresh ripe homegrown and/or heirloom tomatoes, preferably of different color. Allow approximately 4 oz per person.

Decorate small salad plates with several choice basil leaves or buds. Slice tomatoes 1/4-inch thick and place a large slice on plate, seasoning lightly with a drizzle of olive oil and pinches of salt and pepper. Add a large 1/4-inch slice (or two end slices) of hand made mozzarella (preferably Mozzarella di Bufala), then top with slices of other tomatoes.

Just before serving, drizzle with olive oil, season with pinches of sea salt and pepper, sprinkle with thinly sliced basil leaves and drizzle with Balsamico di Modena (optional). - Chef Mick (Michaelangelo) Rosacci
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