Insalata caprese | Caprese salad

I swapped the basil leaves for pesto and marinated the tomatoes to bring this caprese to an other level. Absolutely delicious!



serves 4


4 tomatoes

4 balls of buffalo mozzarella


1 red onion

2 cloves of garlic

ml balsamic vinegar

tablespoons of olive oil

black pepper, freshly ground


1 teaspoon of oregano


  1. Slice the tomatoes in 1 cm slices.
  2. Slice the red onion and garlic very thin.
  3. Add sliced tomatoes, red onion and garlic in a jar.
  4. Pour in the balsamic vinegar, 2 tablespoons of olive oil and add the oregano, some black pepper and salt.
  5. Close the jar and let marinate for at least 1 hour (preferably overnight).
  6. Slice the mozzarella in 1 cm slices.
  7. Alternate layers between the tomatoes, mozzarella and pesto, first a tomato slice then a mozzarella slice, spreading the pesto on top of the tomatoes (beginning and ending with a tomato slice).
  8. Drizzle with some olive oil and garnish with basil leaves.


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