Caprese Salad Recipes

· 7th November 2018
There are many different varieties of Caprese salad recipes to choose from. And that's what makes it a great option, whether you want a side, appetizer, or main meal.

Caprese salad is one of the most popular Italian dishes there is, along with pizza and pasta dishes. Its roots are in the island of Capri, near to Naples. This delicious creation is considered an Italian emblem since its colors represent the Italian flag.

The secret to a good Caprese salad lies in its ingredients. Therefore, it’s important to use fresh ones. Though mozzarella cheese is usually the main component, there are many original varieties. These variations can include additional ingredients and eating the salad warm or cold.

Buffalo or cow’s milk mozzarella?

First of all, mozzarella can be made with either cow’s or buffalo’s milk, or a combination of both. The difference is in its texture, color, and behavior. Pizza fans prefer cow’s milk mozzarella since it melts better.

In addition, for salads, we recommend buffalo mozzarella cheese. Its moisture content lets it keep its shape after cutting it. Also, its fat level makes it a moist cheese. As a result, you can really enhance its flavor by combining it with vegetables.

A ball of fresh Mozzarella cheese

Classic Caprese salad

Choosing the right tomatoes is crucial for making Caprese salad. They shouldn’t be too hard or too ripe. Tomatoes that aren’t too juicy are the best for these recipes.

Ingredients:

  • 2 large tomatoes
  • 5 ounces of mozzarella cheese
  • Basil leaves
  • 1 teaspoon of salt
  • 1 tablespoon of olive oil
  • Ground pepper

Preparation:

  1. Firstly, wash and cut the tomatoes into medium-sized slices.
  2. Then, slice the mozzarella similarly.
  3. For the dressing, wash the basil leaves and finely chop half of them. Then, add the olive oil, salt, and pepper to taste and mix well.
  4. Finally, for its presentation, alternate between a slice of tomato, another of mozzarella, and a basil leaf. Repeat until you’ve used up all of the ingredients.
  5. Mix the preparation with the dressing and serve right away.
Wooden board with Caprese salad

Eggplant Caprese salad

The combination of tomato and eggplant is a feature in many dishes. Our first variation involves pre-cooking the tomato and eggplant slices. You can also add a little oregano and olive oil.

Ingredients:

  • 2 medium-sized tomatoes
  • 1 eggplant
  • 5 ounces of mozzarella
  • 1 teaspoon of salt
  • Fresh basil leaves
  • Olive oil
  • Pepper

Preparation:

  1. Firstly, wash and peel the eggplant. Slice it and roast on a griddle until golden brown on both sides. Then, set aside.
  2. Wash and cut the tomatoes and mozzarella into medium slices.
  3. In a tray, alternate between a slice of tomato, a basil leaf, a slice of mozzarella, and a slice of eggplant. Repeat with all of the ingredients until you have the layers that you want.
  4. Finally, add salt and pepper to taste, and olive oil. Serve immediately.
Eggplant Caprese salad on plate

Pesto Caprese salad

Ingredients:

  • 4 medium-sized tomatoes
  • 10 ounces of mozzarella
  • 4 tablespoons of balsamic vinegar
  • Salt and pepper

Ingredients for the pesto:

  • 1 bunch of fresh basil
  • 1.7 ounces of pine nuts
  • ½ cup of Parmesan cheese
  • ½ cup of olive oil
  • Half a head of peeled garlic
  • Salt and pepper

Pesto preparation:

  1. Firstly, wash the pesto leaves thoroughly and put in a food processor. Then, add the olive oil, garlic, and a pinch of salt and pepper. Process until a homogeneous mixture is obtained, without any lumps.
  2. Then, add the Parmesan and mix to combine the ingredients well.
  3. Then, add the pine nuts and process until you have a lump-free paste.
  4. Finally, adjust the salt.

Caprese salad preparation:

  1. Firstly, wash the tomatoes well and cut into thin slices. Ideal tomatoes are those that don’t release too much juice when cut.
  2. Then, slice the mozzarella similarly.
  3. For its presentation, put a tomato slice on the plate. Then, put a mozzarella slice on top of it and a tablespoon of pesto. Repeat to make a second layer.
  4. Once all of the layers are ready, drizzle with balsamic vinegar. Finally, add salt and pepper to taste and serve immediately.