Achill Island Sea Salt Caprese Salad

Easy to whip up and always a crowd pleaser on a summer day! 
  • 4 ripe beef tomatoes
  • 1 ball of fresh mozzarella cheese, sliced. We love Toonsbridge dairy Buffalo Mozzarella from Co. Cork sliced
  • Handfull Fresh basil leaves
  • Good Quality Extra virgin olive oil
  • Balsamic Vinegar, we use Wildwood Blackberry Balsamic Vinegar from Co. Mayo
  • Generous Pinch of Achill Island Sea Salt


  1. Slice the tomatoes into 1.5-2cm slices

  2. Slice the Mozzarella into thick slices

  3. Arrange the tomato slices and mozzarella slices alternately on a serving platter or individual plates. You can overlap them slightly or create a circular pattern.

  4. Scatter the basil leaves over the tomatoes and mozzarella. 

  5. Drizzle extra virgin olive oil over the salad, making sure to coat the tomatoes and mozzarella evenly. Sprinkle a generous pinch of salt and freshly ground black pepper over the salad to taste.

  6.  Finally, drizzle a balsamic vinegar over the salad. 

  7. Serve and enjoy!

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