Caprese Salad

Chef Ernesto prepares a simple caprese salad with a parsley-honey vinaigrette.


  • Mozzarella or Burrata
  • 1 Peeled Tomato
  • 2 oz Champagne vinegar
  • 1 oz Honey
  • 1 oz Dijon mustard
  • 4 oz Extra virgin olive oil
  • ½ oz American, Italian, or French parsley (chervil)
  • Salt, white pepper, and cayenne pepper – to taste


  1. In a mixing bowl, mix mustard, honey, and vinegar.
  2. Add the salt, white, cayenne peppers, and parsley. Mix together.
  3. Slowly drizzle the extra virgin olive oil and mix till fully incorporated.
  4. Slice a peeled tomato evenly (Watch our Chef Tip: How to Easily Peel Tomatoes).
  5. Slice the mozzarella or burrata evenly.
  6. Alternate the tomato slices and mozzarella or burrata on a plate.
  7. Top with the Parsley-Honey Vinaigrette and enjoy!

Chef Ernesto’s culinary tip – Save the parsley stems by freezing to use with other mirepoix (celery, onions, carrots, etc.) like veggies and make a nice veggie broth.