The quintessential Italian Caprese salad is so simple, and yet so fresh and delicious. Over the years I’ve gravitated towards my own Greek-style version with feta cheese (instead of Buffalo mozzarella), and sometimes some avocados.
Feta Caprese Salad
A cheaper jazzed-up Caprese salad using feta cheese.
Servings: 4 servings
Ingredients
- 6 small vine-riped tomatoes, ¼-inch thick slices
- ¾ cup feta cheese, crumbled
- bunch of fresh basil
- ½ lemon, juiced
- extra-virgin olive oil, for drizzling
- balsamic vinegar, for drizzling
- salt and pepper
Instructions
- On a medium-large platter, layer the tomato slices, adding a basil leaf between each slice.
- Add the feta cheese and lemon juice.
- Drizzle with extra-virgin olive oil and balsamic vinegar, and season with salt and pepper to taste.
