Large ripe tomatoes: 2
1 tablespoon of Sweet Kabù leaves
Vinegar: 1 tsp
Half lemon in juice
Extra virgin olive oil: 1 tbsp
Salt to taste.


This recipe is a reinterpretation of the classic caprese in which the protagonist is mozzarella.
In this recipe, the entire Sweet Kabù plant is used instead of mozzarella, without wasting anything. The leaves are rich in folate, potassium, iron and vitamins K and C. If left over at the end of the preparation of the chopped leaves, it can be used as a dressing for salads, meats or roasted vegetables.

1. Prepare the Sweet Kabù leaf mixture by chopping the leaves.

2. Put the mixture in a cup and mix it with the olive oil.

3. Add the lemon juice, a dash of vinegar and a pinch of salt.

4. Cut the Sweet Kabù into thick slices after removing the stems and leaves, the green part.

5. Slice the tomato to obtain slices of a certain thickness.

6. Arrange the Sweet Kabù alternating with tomato slices on a large plate.

7. Cover everything with the previously prepared mixture and add a pinch of salt.