Simplicity never tasted so divine.
If summer had a flavor, it would taste exactly like a Caprese salad.

Plump, sun-ripened tomatoes.
Fresh, creamy mozzarella.
Hand-picked basil leaves.
Extra virgin olive oil.
A pinch of flaky sea salt.
Maybe a touch of balsamic if you’re feeling bold.

That’s it. No fancy tricks. No overthinking. Just real ingredients doing what they do best—shining.

This is how they eat in the Mediterranean. They let the food speak.
No heavy sauces. No complications. Just flavor. And freshness. And balance.

Caprese isn’t just a salad—it’s a reminder that you don’t need a million ingredients to eat well.
You need quality. You need intention. And maybe a little bit of sunshine.

Let’s bring that mindset to our plates this summer. Eat slow. Eat seasonal. Eat beautifully.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the salad:
1 pint cherry tomatoes, halved
1/3 bunch fresh basil, thinly sliced
250gr/9oz fresh mozzarella diced into bite-size pieces

For the dressing:
1/4 cup balsamic vinegar
1/4 cup dark brown sugar

2 tbsp Olive oil

Salt and pepper to taste

Directions

In a sauce pot over medium-low heat add the balsamic vinegar and the brown sugar. Cook for 3-5 minutes until bubbly and thick. Allow to cool

Add the halved tomatoes and fresh mozzarella to a salad bowl. Season with salt and pepper.

Before serving, add in the fresh basil and drizzle the dressing and olive oil over the salad.