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Caprese Salad

The most wonderful caprese salad. Soft buffalo mozzarella, plum tomatoes and fresh basil. With a few extra touches :-) The red, white and green of the Italian flag in food form.
Prep Time5 mins
Total Time5 mins
Servings: 2 as a main 4 as a appetiser
Author: Claire | Sprinkles and Sprouts
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  • 12 mini roma tomatoes (or mini plum tomatoes)
  • 4 slices of wholemeal bread
  • 8 black olives
  • 4 sun-dried tomatoes
  • 1 ball of buffalo mozzarella
  • 2 tbsp basil oil or extra virgin olive oil if you have no basil oil
  • Cracked black pepper
  • Small bunch of fresh basil (finely shredded)


  • Cut the tomatoes into quarters.
  • Lightly toast the bread, and using a cookie cutter create a crisp circular crostini. Alternatively you can leave the toast as a square. Just be sure to remove the crusts.
  • Gently squash your olives into pieces.
  • Slice the sun dried tomatoes into small strips.
  • Rip the mozzarella into bite sized chunks.
  • Plate up your salad, with the crostini on the bottom, then tomatoes, mozzarella chuck, sprinkle over the olives and sun dried tomatoes.
  • Drizzle over the oil and garnish with a good grinding of black pepper and your shredded basil leaves.
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