RECIPE | Caprese Salad.

So, yes, today is my birthday. But for those that don’t know me very well, I’m not a huge fan of celebrating my birthday. My preference would be to cozy up in some pj’s, watch some stupid show on Netflix, and drink a big fat bottle of red wine. I’ve never actually get my way in that respect though, and in the end do love to get together with some great family and friends, so that’s what I’ll do tonight. But, I get the bottle of wine every other night for the rest of the week, OK? 😉

I posted a vinaigrette recipe yesterday, and figured it would be appropriate to post the second salad that I used the vinaigrette for, a classic Caprese Salad. Did you know this salad is actually called such because of it’s colours: red, white and green? The colours of the Italian flag!

Caprese Salad

Yield 4


  • 2 – 3 pints of heirloom tomatoes, in various sizes, sliced & halved 
  • A couple good bunches of fresh basil leaves
  • 1 oz. feta cheese, crumbled
  • Fleur de sel
  • Freshly cracked black pepper
  • A few drizzles of my Basil Pesto Vinaigrette


Arrange tomatoes methodically on a plate. Tuck in a few bunches of basil leaves, and crumble some feta on top. Season with Fleur de sel, and freshly cracked black pepper. Spoon over a few tablespoons of Basil Pesto Vinaigrette. Dig in. 

Alternatively, toss all the ingredients in a bowl together, and combine. Grab a fork, and go for it. 

Have a wonderful Tuesday! Thank you all for supporting All in Moderation. It’s quite possibly one of my favourite things to do. 


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