Caprese Salad

With our Tomato & Basil Box.


  • 3 pounds heirloom tomatoes, cut into wedges or chunks 

  • 8 oz fresh mozzarella 

  • 1 cup basil leaves, torn 

  • ¼ cup extra virgin olive oil 

  • 2 tablespoon sherry vinegar (or sub red wine vinegar) 

  • Flake salt 

  • 2 tablespoons za’atar – optional 


Using your hand, tear the mozzarella into chunks; I prefer the beautiful nooks and crannies it creates for the olive oil to pool. 

Layer the tomatoes, mozzarella and basil on a platter. 

Seaon with flake salt and za’atar (if you are using). 

Drizzle with the vinegar and then olive oil. 

Garnish with additional basil leaves.  

Tag our Chef @chefellafreyinger in your creations!

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