Caprese Recipe

Time20m

Serves4

Fresh Mozzarella, Plum Tomato, Calamata Olives, Arugula, Balsamic Vinagrette

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Ingredients

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1
Slice the Mozzarella
Using a sharp knife, slice the fresh mozzarella into 1/4-inch thick rounds.
2
Prepare the Tomatoes
Wash the plum tomatoes under running water. Cut each tomato into quarters or slices, depending on your preference.
3
Wash the Arugula
Rinse the arugula leaves under cold water to remove any dirt or grit. Pat dry with a paper towel or salad spinner.
4
Pit and Slice the Olives
If the Calamata olives are whole, pit them using an olive pitter or by gently pressing them with the flat side of a knife. Slice the olives in half or leave them whole.

5
Layer the Ingredients
On a serving platter, alternate layers of sliced mozzarella, tomato slices, and arugula. Scatter the sliced or whole Calamata olives on top.
6
Drizzle with Dressing
Lightly drizzle the balsamic vinaigrette over the layered salad. Adjust the amount according to taste.