Page 9 - 2022 Recipes | University of Rochester

Jessica Gasbarre's
Caprese Salad

NUMBER OF SERVINGS: Technically 2, but realistically 1 PREP TIME: 10 minutes

INGREDIENTS:
4 cups of sliced tomatoes (I like to mix several different types together like
sugar bomb, cherry, and plum)
1 cup fresh mozzarella, cubed
7-14 leaves of fresh basil, chopped
2 tbsp extra virgin olive oil
2 tsp oregano
Sea salt to taste

OPTIONAL ADDITIONS:
1 avocado, sliced
Balsamic vinegar to taste
2 tbsp pesto sauce
Arugula
Olives (I like Castelvetrano because they have a lighter, sweeter flavor,
but any kind of olive will do)
Onion, chopped

DIRECTIONS:
Chop tomatoes into a bowl and add in ingredients. Add salt to taste. Pairs well with lightly
toasted and warm ciabatta bread and/or some fresh espresso. Share (optional) and enjoy.

JESSICA GASBARRE is the Engagement Manager for the Memorial Art Gallery.

During this season of “thanks,” I am most grateful for my loving husband who has kept things
light and fun throughout the course of this strange year, our dog who gets me out of my
pajamas and outside every day, books and audiobooks, and being able to work from home.