Caprese Summer Salad

Fresh and vibrant summer salad featuring heirloom tomatoes and bocconcine fresh mozzarella. Serves 8

Capiche? Caprese salad’s on beaches and islands
Far from police sirens at least for a weekend




  • 4-5 large heirloom tomatoes, diced 
  • 1 cup of fresh basil, finely chopped
  • 3 packages of bocconcine fresh mozzerella, halved 
  • 4 tablespoons of extra virgin olive oil
  • coarsely ground black pepper to taste
  • coarse sea salt to taste


  1. At 250 degrees F, roast the garlic cloves for 20 minutes.
  2. Add the garlic cloves to the olive oil in a small bowl. Set aside to cool for about 15 minutes and prep the other items. 
  3. In a large bowl, add the tomatoes, finely chopped fresh basil, halved bocconcine mozzerella.
  4. Take the garlic infused olive oil and spoon evenly over the mixture.
  5. Add salt-n-pepa to taste.