Restaurant Recipes

Olive Garden Tomato and Mozzarella Caprese

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Yield: 4 servings


  • 1 pound vine-ripened tomatoes sliced 1/4 inch thick
  • 1 fluid ounce balsamic vinegar
  • 1/4 cup packed fresh basil leaves
  • 12 ounces fresh whole milk mozzarella or buffalo mozzarella
  • 1 sprinkle dry oregano leaves
  • Sea salt or kosher salt to taste
  • Fresh ground pepper to taste
  • 2 tablespoons extra-virgin olive oil


  1. On a large platter, arrange sliced tomatoes and drizzle with balsamic vinegar.
  2. Place one basil leaf on top of each tomato slice.
  3. Slice mozzarella and place on top of basil leaves.
  4. Sprinkle oregano, salt and black pepper on cheese and drizzle with the olive oil.


Greg Schweizer, director of culinary development, Olive Garden

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