Caprese Salad

Caprese Salad

When I lived in Naples Italy for a short time in Posillipo this was my favorite salad. Back then I was eating Mozzarella di Bufula and would buy whole balls of it fresh from the deli, however, I didn’t feel so great afterward. I always loved the vibrancy and simplicity of this dish and reveled in the way that the Italians used minimal quality ingredients to create the most incredible Insalata (salads) and dishes.

Caprese Salad ingredients

My Caprese Salad is dairy-free using my delicious freshly fermented Ricotta Nut Cheese, which you can choose to make with either almonds or macadamia nuts. All of the other ingredients are exactly the same as when I would eat this in Naples, so it feels so authentic. Make sure you opt for vine-ripened and organic tomatoes, if possible and get a really good quality organic extra virgin olive oil to generously drizzle over the top. The ‘grassier’ it is, means more nutrition for you with its incredibly powerful anti-inflammatory and memory preserving properties.

Caprese Salad up close

Caprese Salad

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Recipe by Priscilla Soligo Course: Mains, Salads

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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