Roman Caprese

By Morgan Modica
roman caprese

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tomato and mozzarella salad

“We had this salad at a small restaurant in the Monti district of Rome. We ate there three times in one week and always ordered the same thing: Caprese salad, Eggplant Parmigiana and a litre of the house red. Every morning, the owner’s mother would drop off crates of freshly made ravioli.” Sophie Collins

Roman Caprese Salad

Serves 6 as a side

Roman Caprese

By Camille Styles


  • 2 handfuls arugula
  • 6 roma tomatoes
  • 1 ball of mozzarella di bufala
  • 10 Castelvetrano olives
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • Maldon sea salt to taste


  1. Cut up tomatoes into quarters and add on top of arugula.
  2. Cut up mozzarella into small pieces and place over top of arugula.
  3. Place olives around the outside of the dish.
  4. Drizzle with olive oil and red wine vinegar.
  5. Top with sea salt to taste.

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