Caprezanella Salad

recipe web_ready chef ____ recipe card_eclub

“The Caprezanella Salad is one of our favorite spring and summer salads at Urbn,” Executive Chef Alex Carballo says. “I love pulling tomatoes off the vine from the garden and turning yesterday’s leftover bread into today’s fresh salad. This is a fun and simple salad to make when you have people over.”

Caprezanella Salad
Serves 4

4 large vine-ripe tomatoes (or heirloom if in season)
1/2 medium cucumber, peeled and seeded 
2 large basil leaves, thinly sliced (or just tear them for a more rustic look) 
1/4 red onion, julienned
16 oz. small mozzarella balls (bocconcini), fluid drained
3 T. balsamic vinegar
2 T. extra-virgin olive oil
3 c. croutons (make your own with day-old bread)
Salt and pepper to taste

Slice tomatoes and cucumber into bite-size pieces and place in a medium-large bowl. Add remaining ingredients and mix lightly to incorporate. Divide among four plates and garnish with freshly ground pepper.

Alex Carballo, Executive Chef & Partner 
Urbn Coal Fired Pizza
3085 University Ave.
San Diego, CA 92104

(In May, Urbn Restaurants Inc. brings you its newest in-house brewery operation: Urbn St. Brewing Co. at 110 N. Magnolia Ave., El Cajon. Visit for more information.)

Categories: Food & Drink