The most classic Italian antipasta is the mozzarella and tomato platter – often called the “Caprese Salad”, after the picturesque island of Capri in southern Italy, where this dish is thought to have originated. This simple dish, comprised of just three ingredients, is reminiscent of the Italian Flag in colors green, white and red.

With simple ingredients and no oven required, this is the perfect make-ahead platter for any gathering. Simply slice, arrange, and refrigerate until 30 minutes before your event begins. When the dish is at room temperature, sprinkle with salt, drizzle it with olive oil, and garnish with a few, simple basil leaves. Served with some crusty, rustic bread, this dish never fails to impress.

Mozzarella and Tomato

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 pound fresh mozzarella cheese
  • 2 large beefsteak tomatoes
  • 5-7 basil leaves, for garnish
  • Salt, to taste
  • Extra virgin olive oil


  1. Slice the mozzarella into 1/4 inch thick slices. Set Aside.
  2. Cut and discard the top of the beefsteak tomatoes. Slice the remaining tomatoes into uniform 1/4 inch thick slices.
  3. On a serving platter, arrange the ingredients in an alternating pattern of mozzarella and tomato, forming a circle around the edge of the dish. Leave room in the middle for a sprig of basil leaves.
  4. If preparing ahead of time, wrap tightly in saran wrap and refrigerate until 30 minutes before serving, to allow the ingredients to return to room temperature. Sprinkle with salt and drizzle with olive oil. Garnish with fresh basil leaves.