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Green Zebra Tomato Caprese Salad

Creamy white mozzarella paired with ripe emerald tomatoes and fresh basil, dressed with extra virgin olive oil, coarse salt and black pepper—Green Zebra tomato caprese salad will rock your late summer table!!

Green Zebra Tomato Caprese Salad

Look at those shades of green and white, a twist of the classic caprese salad with its green, red, and white Italian flag colors. Sweet, slightly citrusy green zebra tomatoes layered with rich velvety fresh cheese, and sparkling with thin basil ribbons–beautiful and bright, same, same, but different. 

Green Zebra Tomato Caprese Salad ingredients

The secret to a mind-blowingly tasty caprese salad is keeping it simple. Use the best tomatoes, mozzarella cheese, basil, and olive oil you can muster.

Absolutely build your caprese salad with the fresh mozzarella that’s packed in brine liquid. You can use domestic fresh mozzarella made with cow’s milk, or go for the best–bufala mozzarella, made with buffalo milk and imported from Italy.

If you can’t find the green zebras, the hell with the hue–use juicy heirloom tomatoes. Garden-fresh basil—of course!

Drizzle with an open hand of quality peppery cold-pressed extra-virgin olive oil. Sprinkle liberally with coarse sea salt and freshly ground black pepper. For the ultimate summer meal, serve this green zebra tomato caprese salad with crusty artisan sourdough bread.

Green Zebra Tomato Caprese Salad arranged


Green Zebra Tomato Caprese Salad notes:

  • Bufula mozzarella is fresh mozzarella made with buffalo milk, imported from Italy, packaged in brine. I used to confuse bufala with burrata, the fresh Italian cheese with a solid mozzarella shell, and cream inside—but it’s not the same fresh cheese you want for this caprese salad.
  • Also know that green-striped zebras are not the same as unripe green tomatoes—not even close! Green zebra tomatoes, smaller than most heirloom tomato varieties, are not always counted as heirlooms, but citrusy, green-fleshed hybrids created by a clever farmer!
  • A respectable caprese salad, salad in the style of Capri Italy, is simply garden-fresh tomatoes and quality mozzarella, dressed with fine olive oil and fresh basil. Even though caprese salads drizzled with balsamic vinegar are all over the place, there are those that say that to add balsamic vinegar is a flavor crime. I tried drizzling white balsamic vinegar over green zebra tomatoes and bufala mozzarella, and frankly, I agree–the vinegar broke the beautiful flavor balance.
  • You might want to try this caprese riff–quinoa veggie patties topped with bright green basil pesto, fresh tomato, and melty mozzarella cheese.

Make it a fabulous week–get in the kitchen and cook something with gorgeous summer tomatoes–the time is now!

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5 from 1 vote
Green Zebra Tomato Caprese Salad arranged
Green Zebra Tomato Caprese Salad
Prep Time
15 mins
Total Time
15 mins
Keep your caprese salad simple—use the best tomatoes, fresh mozzarella, and extra-virgin olive oil you can get. Quality ingredients speak for themselves. This amount serves about 4 people. Make as many servings as you wish, figure 2 or 3 slices per person of the cheese and tomato.
Course: Appetizer, Salad
Cuisine: Italian, Vegetarian
Servings: 4 servings
Author: Letty | Letty's Kitchen
  • 3 or 4 ripe green zebra tomatoes, sliced ¼-inch thick
  • ½ pound fresh mozzarella cheese, sliced ¼-inch thick (ideally bufala mozzarella, see note)
  • Coarse sea salt
  • Freshly ground black pepper
  • Small handful fresh basil leaves, washed
  • 2 to 3 tablespoons best-quality extra virgin olive oil
  1. Place a tomato slice on a serving platter. Lay a slice of cheese on the tomato, with about 1/2 inch of tomato showing. Continue arranging lengthwise or in a round, like a flower, seasoning with salt and pepper as you go.
  2. Stack basil leaves on top of each other end to end, 6 to 8 leaves per stack. Roll each stack up like a cigarette and slice into very thin ribbons. Sprinkle the ribbons all over the tomatoes and cheese. Drizzle generously with olive oil. Give the whole platter one last grind of black pepper.
Recipe Notes
  • Bufula mozzarella is fresh mozzarella made with buffalo milk, imported from Italy, packaged in brine.
  • Make as many servings as you wish, figure 2 or 3 slices per person of the cheese and tomato.

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