Mediterranean Diet Friendly Mediterranean Caprese Salad with Feta and Olives

Total time15 min

Prep time15 min

Cook time0 min

Mediterranean Diet Friendly Mediterranean Caprese Salad with Feta and Olives

Ripe, juicy tomatoes and creamy mozzarella get layered in overlapping slices, then topped with briny Kalamata olives and thin ribbons of red onion for a platter that's as beautiful as it is simple. Fresh basil tucked throughout adds a fragrant, peppery lift, while a bright dressing of extra-virgin olive oil, lemon juice, red wine vinegar, and dried oregano ties every bite together. A finishing pinch of flaky sea salt lets the clean, sun-ripened flavors shine without any fuss. This is the kind of no-cook, ingredient-driven dish that leans on good olive oil and fresh produce — exactly the kind of eating this way of life is built around. Serve it as a starter or alongside grilled fish for an easy, satisfying addition to your Mediterranean rotation.

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Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp fresh lemon juice
1 tsp red wine vinegar
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper

For the salad

1 ½ lb ripe tomatoes (about 3 large), sliced ¼-inch thick
8 oz fresh mozzarella, sliced ¼-inch thick
3 oz feta cheese, crumbled
⅓ cup kalamata olives, pitted and halved
¼ small red onion, very thinly sliced
½ cup fresh basil leaves

For serving

flaky sea salt, to taste (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until combined and slightly emulsified.
2
Arrange the tomato and mozzarella slices in alternating, overlapping layers across a large serving platter.

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