Not the Perfect Cook: Ricotta caprese salad

Aimee Fortney

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Even Not the Perfect Cook can use the perfect summer ingredients to make this delicious salad!

Ricotta Caprese Salad

Ricotta caprese salad

Summertime is the perfect time to eat what's fresh, because fresh is in abundance. Something as elegant as caprese salad can be prepared with such ease, especially in the summer. When you throw in a dollop of ricotta, even the picky eaters might give it a try! If you do not have fresh mozzarella in your refrigerator, fret not. You can use shredded mozzarella and still enjoy the beautiful flavors.

Serving size will vary


  • 1 bunch of fresh basil
  • Fresh tomatoes
  • 1 pound fresh mozzarella cheese
  • 1 cup of ricotta cheese
  • 1 cup of fresh greens
  • Balsamic vinegar
  • Extra virgin olive oil
  • Sea salt
  • Black pepper


  1. Slice tomatoes and mozzarella 1/4-inch thick.
  2. Sprinkle a bed of fresh greens on a plate or platter, layer alternating slices of basil, tomato, mozzarella and a dollop of ricotta. Continue to repeat the layers and then drizzle with balsamic vinegar and extra virgin olive oil.
  3. Season with sea salt and pepper.

More tomato salads to try

Caprese salad
Balsamic tomatoes
Summer tomato salad

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, and follow her on twitter, @aimeefortney.