Tomato Mozzarella Caper Salad

Two variations on tomato / mozzarella / caper salad:

Version 1 (very attractive for company)

Salad Ingredients:

  • Baby spinach leaves
  • About 8 oz fresh (soft) mozzarella in balls
  • 4-5 large tomatoes, in 1/4″ slices
  • 5 tablespoons capers
  • Black olives, sliced

Dressing Ingredients:

  • Juice of one lemon
  • 3-4 tablespoons of Dijon mustard
  • 1/4/cup olive or canola oil

Arrange spinach on large serving plate. Slice tomatoes and arrange over spinach. Slice mozzarella and place on tomatoes. Sprinkle capers and black olives over plate. Mix juice and mustard; whip in oil gradually until emulsified; drizzle over all.

Version 2 (casserole style)

Lose the spinach.

Medium sized sliced tomatoes (even sliced Romas) work better.

Layer in a large glass or Pyrex casserole: tomatoes, mozzarella cheese, black olives, capers, dressing; repeat until all in.

Chill for couple hours, at least.

Tomato Mozzarella Caper Salad - Casserole Style

Tomato Mozzarella Caper Salad – Casserole Style


  1. julius rosen says

    BY the way I love to cook my simple recipes . Last night instead of small peirogies I made a mexican style one using a 12″ soft tortila

    4 -6 mashed potatoes
    little milk / salt for potatoes
    fried onion bits and some margarine
    moozzerella cheese

    Lay tortilla flat on pan – fry 5 -10 minutes while placing mashed potatoes on ONE HAL SIDE only . Add cheese on top . – Fold over tortilla after 5 -7 minutes and press down – this way its fried on both sides but you don’t need to flip it .