Recipe Archive

Home Garden Tomato Caprese


Chef Robert Ivine’s Home Garden Tomato Caprese


.5 bunch of Basil
1 lb Sliced Mozzarella
2 tbsp Evo Oil
2 tsp Balsamic Reduction (see below)
Sea Salt
Ground Pepper
3 cups Baby Arugula
Squeezed Lemon Juice


1 tsp Evo Oil


To make the balsamic reduction – put the balsamic vinegar in a small pot on low til the vinegar is reduced by 2/3, then allow to cool.

Shingle the sliced tomatoes, sliced mozzarella and basil sprigs around the platter.

Toss the baby arugula with the lemon juice, 1 tsp evo oil and put in the center of the platter. Drizzle the tomatoes and cheese with remaining evo and balsamic, salt and pepper to taste.

Check back next month for more healthy eating recipes and tips from Chef Irvine. In the meantime be sure to visit to learn more about Robert Irvine, his TV shows, live shows and restaurants.

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