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Insalata Caprese

  • 10 minutes
  • 4-6
Insalata Caprese

For this dish Helen uses rocket when there is no basil in the garden. Rather than just one style of tomato, Helen uses big red Spanish tomatoes and small 'little horrors' in combination. And, of course Helen uses her own buffalo cheeses, though cow's milk mozzarella and bocconcini will be fine to use.


  • 4-6 large, juicy, red tomatoes, sliced
  • 4-6 smaller tomatoes, halved or quartered
  • 500 grams fresh mozzarella, well drained and sliced
  • 3-4 balls fresh bocconcini, well drained and torn apart
  • handful fresh basil leaves, torn
  • ¼-½ cup extra virgin olive oil


  1. On a large platter, arrange the tomatoes and mozzarella and bocconcini cheeses and scatter over the basil. Season with salt and pepper and drizzle with enough olive oil to suit your taste buds. Serve with fresh warm bread.

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