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Provence Caprese

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  • 2 large fresh tomatoes
  • 1 pkg fresh mozzarella cheese, drained (The mini balls work great!)
  • 1 T Herbs De Provence
  • 1 t Salish Salt, finely ground
  • 2 T Le Caprice de Nature Extra Virgin Olive Oil
  • 1 1/2 T California Balsamico Vinegar
  • 2-3 T Olivum Extra Virgin Olive Oil (Start with 2T. If you want it wetter, add another tablespoon)


Slice tomatoes and cheese into small, bite-sized pieces. In a medium-sized bowl, combine all ingredients. Cover and place in the refrigerator for 2-3 hours. Stir again, serve and enjoy.

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