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  • Alison Elliott

Vegetarian Summer Caprese Salad

Total Time: 10 Minutes


2 Large yellow tomatoes (you can also use red)

6-10 Cherry tomatoes (halved)

1 Ball of fresh mozzarella cheese

1 Peach (sliced)

1/4 c. Fresh basil (sliced)

1/2 c. Fresh kale (thinly sliced)

1 1/2 tbsp. Olive oil

1 tbsp. Balsamic

1/2 tsp. Salt

1/4 tsp. Pepper


Add 1/2 tbsp. of olive oil to the thinly sliced kale and massage the oil into it. Sprinkle half of the basil into the kale mixture. Spread the kale on the bottom of the serving dish. Slice the yellow tomatoes and mozzarella into large circles. Alternate layers of the tomatoes and mozzarella on the serving dish. Lay the sliced peaches on the sides of the serving dish next to the stack of tomato and mozzarella. Place the cherry tomatoes throughout the dish. Sprinkle the fresh basil on top and then add the salt, pepper, and remaining olive oil and balsamic.

Serving Size: 6

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