Maralyn and I, the Tandem Tasters, enjoyed our best caprese salad at Molly’s restaurant in Santa Barbara, California.

Lucky us, Molly invited us into her kitchen to share her fresh whole–milk mozzarella imported from a village near Rome.

Caprese Salad


A bed of your favorite lettuce–we like Bibb.
Fresh, bright red, beefsteak tomatoes from your local farm, if possible
Whole milk mozzarella also called Buffalo mozzarella
Balsamic dressing


Arrange the tomatoes and cheese over the lettuce in an eye appealing way on a large platter or in a shallow bowl. We serve our dressing on the side so that each can add their own.


Drizzle a touch of extra virgin olive oil and some chopped basil or cilantro over the top of the salad if you wish.

This salad is an ideal lunch selection or as a side with a summer supper of meat, fish or pasta.

Our wine choices are a white wine spritzer, Italian Pinot Grigio, or Prosecco to reveal and enhance the bold balsamic flavor in this salad.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”