Go Back
Baby Boomer Recipes | Salad | Caprese Salad

Insalata Caprese - Caprese Salad with Vegetables and Herbs

Rebecca Forstadt Olkowski
A colorful and herb filled variation of Caprese Salad.
Course Salad


  • 1 1/2 Tbsp of extra virgin olive oil
  • 1 Stalk of celery julienned sliced thinly
  • 1 bell pepper or 2 baby bell peppers julienned sliced thinly
  • 1 small zucchini julienned sliced thinly
  • 2 med-large size ripe tomatoes sliced1 thinly
  • 9 oz Fresh Mozzarella cheese sliced thin
  • Leaves of basil oregano, and thyme (to taste)
  • sea salt
  • ground pepper


  • Heat the extra virgin olive oil in a medium-large saute pan.
  • Gently saute the celery for about 30 seconds
  • Add the bell peppers for another 30 seconds
  • Lastly, add the zucchini for another 30 seconds.
  • Take the pan off the heat.
  • Salt and pepper the vegetables to taste
  • Arrange the tomatoes and cheese slices in a salad plate or a serving dish.
  • Top the tomatoes and cheese with the sauteed vegetables.
  • Sprinkle the top with the basil, oregano and thyme leaves.