Caprese Salad

With its fresh flavours and contrasting textures, this tomato-and-buffalo mozzarella salad is simply delicious. Stack large tomato slices alongside torn mozzarella balls, and then whip up a dressing using crushed cherry tomatoes, good olive oil, white balsamic vinegar, a dash of Dijon mustard and honey for sweetness. A scattering of fresh basil leaves and you’re done!


Serves 2-3

Preparation Time

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Cook's NoteAdd a little balsamic reduction for extra flavour.
Entertainer's TipThis is also great served as a starter.
Product Tip The Le Creuset Pasta bowl has a colourful, durable exterior enamel that matches other stoneware flawlessly while protecting from utensil marks and scratches.
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  • 4 large ripe juicy tomatoes
  • 125g buffalo mozzarella balls
  • 10g basil leaves
  • 100ml Olive oil
  • 50g cherry tomatoes
  • 25ml white balsamic vinegar
  • 3ml Dijon mustard
  • 10ml honey
  • Salt
  • Pepper


Slice the tomatoes about 1/2cm thick. Season the tomatoes with salt and pepper; place the tomatoes and torn mozzarella onto a plate.

Pour the olive oil into a bowl; using a fork, crush the cherry tomatoes into the olive oil.

Add the white balsamic vinegar, Dijon mustard and the honey and whisk together.

Drizzle the dressing over the stacked tomatoes and mozzarella.

Scatter some fresh basil leaves over and serve.