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Caprese Salad with Coratina & Oregano White Balsamic

1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup peppery, fresh green extra virgin olive oil such as Coratina
1/4 cup oregano infused white balsamic
2 tablespoons chiffonade cut basil
8 oz. homemade (see recipe below) or store bough mozzarella fresca, drained
sea salt and cracked pepper to taste

Products You Will Need:
Oregano White Balsamic

Cooking Instructions:
Arranged sliced tomatoes on a plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve.

Cooking Time: 0 min
Servings: 2-3

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