Lunch/ Salad/ Vegetarian

Caprese Salad

There’s nothing like ripe tomatoes just off the vine or straight from the farmer’s market. Caprese Salad is one of the Gerasole family favorites. There’s no cooking so even the youngest member can get involved using a plastic knife to cut the cheese and their little fingers to pluck the basil leaves. Children can also make decisions about what pretty plate to use.

Caprese Salad

Print Recipe
Serves: 4


  • 3 big ripe tomatoes
  • 4 balls of fresh buffalo Mozzarella cheese
  • 12 basil leaves
  • Olive oil - we used extra virgin
  • Salt and pepper to taste
  • An adult helper to cut the tomatoes



Have an adult slice the tomatoes. Ripe tomatoes can be difficult to cut because of the difference in texture between the tough skin and the softer inside. Plus, the round shape of the tomato makes it way too easy for a sharp knife to just slide off and possibly cut you instead.


Meanwhile, you can cut the Mozzarella with a butter knife.


Arrange the tomato slices and slices of cheese on plate.


Place the basil leaves in a pretty design.


Drizzle a little oil over the salad using a zigzag motion.


Sprinkle on a little salt and a little pepper.


Your salad, in the colors of the Italian flag, is done!

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