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Tricolor Caprese – a quick summer salad

Tricolor Caprese

For many people, summer is the season of salads. The light and delicious food dominates in the months from June to September, and the real sweet Bulgarian tomatoes become a mandatory element for almost every meal.

Tricolor Caprese

How many times can we rediscover this incredible salad. The best way to prepare it is by picking up well ripe, sweet pink tomatoes and basil straight from the home garden. If you do not have that one, you need to look for native tomatoes at the farmer’s markets. I have walked quite a lot, I have eaten various and delicious foods, but like our tomatoes I have not eaten anywhere. I do not know what is due, but I’m really 100 percent sure that it’s no longer tasty anywhere in the world.

Basil will add fresh notes to your salad, and in order not to blame me for extreme nationalism I will garnish it with Greek Feta and Italian Parmesan.


  • 2 large pink tomatoes
  • a bunch of green and purple basil
  • 1 clove of garlic
  • Sea salt
  • freshly ground black pepper
  • 5 tbsp. Olive oil
  • 2 tbsp. wine vinegar
  • 50 g of feta cheese
  • 50 g parmesan


Separate the smallest and most fresh leaves of decorative basil, and with the rest of the leaves (without the handles), prepare a fresh and aromatic pesto. It is best to prepare the pesto in a marble mortar. Grate the basil and garlic leaves with a pinch of sea salt until you get a thick green paste. Gradually add olive oil, vinegar and season with black pepper. Add the feta cheese and gently mix to keep the texture of the products.

Horizontally cut tomatoes into slices about one centimeter thick. Arrange beautifully on a plateau or in individual dishes. Apply evenly the pesto on each slice of tomato. Sprinkle with finely grated parmesan and decorate with the remaining leaves of basil. Optionally, pour some more olive oil.

A really good summer lunch appetizer.

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