Jul 09 2026
Restaurants›Nepenthe›Caprese Salad (seasonal) Recipe

Caprese Salad (seasonal) Recipe

Inspired by Nepenthe
Time20m
Serves4

Mixed heirloom tomatoes, cucumber, red onion and buffalo mozzarella dressed with extra virgin olive oil and balsamic syrup and garnished with micro arugula

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Ingredients

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APPETIZERS

Method

APPETIZERS

  1. 1

    Prepare the vegetables

    Rinse and dry the heirloom tomatoes and cucumber. Slice the tomatoes into rounds about 1/4 inch thick and the cucumber into thin rounds. Thinly slice the red onion to about 1/16 inch. If desired, pat the mozzarella dry and tear into bite-sized pieces.

  2. 2

    Prepare the mozzarella

    Tear buffalo mozzarella into bite-sized pieces and set aside in a cool place ready to assemble.

  3. 3

    Assemble the salad

    On a large platter, lay out tomato slices in a circle or in rows. Interleave cucumber slices and pieces of mozzarella between the tomato slices. Scatter the red onion evenly over the salad. Garnish with micro arugula and torn basil leaves.

  4. 4

    Season and finish

    Drizzle extra virgin olive oil over the salad in a thin stream, then drizzle balsamic syrup. Lightly season with sea salt and freshly ground black pepper to taste.

  5. 5

    Garnish and serve

    Top with additional micro arugula and basil leaves for aroma and color. Serve immediately to enjoy peak freshness.

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