Caprese Salad with Purple Heirloom Tomatoes

The new REV flyer is here, and that means 3 months of savings! This week we’re highlighting items to help you celebrate the start of Summer, including Belfiore Organic Ciliegine Fresh Mozzarella and Cobram Estate olive oils. Enjoy great savings as you enjoy this classic Italian antipasto salad!

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 10-20 minutes


  • 2 cups balsamic vinegar
  • 3 whole ripe organic Purple Heirloom tomatoes, sliced
  • 8 ounces Belfiore Organic Ciliegine Fresh Mozzarella
  • fresh basil leaves
  • Cobram Estate olive oil, for drizzling
  • fine sea salt and freshly ground black pepper


  1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

  2. Arrange tomato and mozzarella balls on a platter. Arrange basil leaves on top. Drizzle olive oil over the top of the salad, getting a little bit on each slice of tomato. Do the same with the balsamic reduction, store extra balsamic reduction in fridge for a later use.

  3. End with a sprinkling of fine sea salt and black pepper, and serve.

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