Insalata Caprese with Sun Dried Tomato Tapenade


  • 3 large or 6 medium heirloom or vine ripe tomatoes
  • 8 oz fresh mozzarella
  • 1/4 cup Bella Sun Luci extra virgin olive oil
  • 1/2 Cup black and/or green pitted olives
  • 1 large garlic clove, minced
  • 1/2 cup 8.5 oz jar (about 1/2 cup) Bella Sun Luci sun dried tomato bruschetta
  • 8 basil leaves
  • 8 basil leaves, julienne
  • Salt and pepper to taste
  • Optional: Edible blossoms like nasturtiums, calendulas and/or herb flowers make dramatic, elegant garnishes. Also add more/extra olive oil and sun dried tomatoes julienne.
  • *Serves 6


  • Slice the tomatoes and mozzarella in equally thick round slices (you can cut each round in half, into half moons, to get more pieces).
  • Mix the olives (reserving 1 Tb aside), garlic and bruschetta. Arrange an equal amount of tomato mozzarella slices on individual plates in an alternating wheel/fan pattern, drizzle the oil equally, sprinkle with salt and pepper.
  • Top with the tapenade and basil over each salad and sprinkle the remaining Tb olives equally/randomly.
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