Mediterranean Caprese with Fresh Mint

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  • Prep Time: 15 minutes
  • Servings: 4 - 6


  • 1 pound ripe tomatoes, sliced
  • 8 ounces mozzarella cheese, sliced
  • 1 small bunch fresh mint, divided
  • 6 ounces (about 2/3 cup) jarred roasted red and yellow peppers, drained
  • ½ cup pitted kalamata olives
  • 1/3 cup Marie’s Basil Balsamic Vinaigrette
  • Salt and freshly ground black pepper


Alternate slices of tomato and cheese around edge of platter. Tuck a few whole mint leaves among the tomatoes. Fill center of platter with roasted peppers. Sprinkle with olives. Drizzle Marie’s Basil Balsamic Vinaigrette over salad. Finely chop 1 tablespoon mint leaves and sprinkle over platter. Season with salt and freshly ground black pepper. Serve at room temperature.