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Fresh Caprese Salad

caprese salad ingredients recipe

Ready In: 20 Minutes

Yield: 8 servings


  • 2 cups Balsamic Vinegar
  • 3 whole Ripe Tomatoes, Sliced Thick
  • 12 oz Mozzarella Cheese, Sliced Thick
  • Fresh Basil Leaves
  • Olive Oil, For Drizzling
  • Kosher Salt
  • Freshly Ground Black pepper


  • In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.
  • Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.
  • Remove from heat and transfer to a bowl or cruet. Allow to cool.
  • When you’re ready to serve, arrange tomato and mozzarella slices on a platter.
  • Arrange basil leaves between the slices.
  • Drizzle olive oil over the top of the salad, getting a little bit on each slice.
  • Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
  • End with a sprinkling of kosher salt and black pepper.
  • Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Greek Salad Recipe

garden greek salad recipe

Makes 4 servings:

  • 2 ½ cups halved Sun Harvest Flavourino plum cocktail tomatoes
  • 2 cups sliced Sun Harvest English seedless cucumbers (leave the skins on, that is where the most vitamins are!)
  • ¼ red onion sliced
  • ¾ cup sliced pitted kalamato olives
  • ¾ cup crumbled feta or goat cheese
  • Combine in a bowl.


  • Crush 2 cloves Sun Harvest garlic
  • 1 tbsp. Dijon mustard dressing
  • 2 tbsp fresh chopped Sun Harvest oregano ( or substitute 1 tbsp dried oregano)
  • 3 tbsp red wine vinegar
  • ¼ cup olive oil.
  • Mix the above ingredients, and toss on salad prior to serving.