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Caprese Salad Platter


  • 4 cups field greens or leafy green of choice
  • 4 roma or small heirloom tomatoes sliced or cut into small wedges
  • 8 ounces fresh Mozzarella ball or log sliced
  • 8 ounces fresh Mozzarella Ciliegine pearls
  • ½ cup red raspberries
  • 1 gala apple sliced
  • 6 ounces Italian dry salame genoa salame or sopressata
  • ½ cup pitted Kalamata olives
  • Handful of fresh basil
  • Balsamic Glaze


  • On an extra large platter, lay a layer of field greens.
  • Add on the tomatoes, mozerella, raspberries, apple, salame, and olives.
  • Tuck in a few basil leaves throughout.
  • Lightly drizzle the platter with balsamic glaze and serve immediately.