3 Spins on the Classic Caprese Salad Recipe August 12, 2016
We’ve got three variations on the classic caprese salad recipe that’ll have you saying buon appetito in no time.
Imagine what it would feel like to bask in the warm Mediterranean sunshine, wander through quaint Italian villages, and breathe in the aromas of homemade pasta. Does the thought make you go weak in the knees? Yea, us too.
Alright, back to reality. Although we unfortunately cannot promise you a trip to Italy (believe us, we wish we could), we can bring you a taste of the country’s summertime flavors with three different variations on the classic caprese salad recipe.
Taking its name from the southern island of Capri in the Gulf of Naples, traditional caprese is made with three simple ingredients: tomatoes, mozzarella, and basil (whose colors happen to represent those of the Italian flag). In fact, when you think about it, the dish is essentially a margherita pizza without the pizza dough. It requires minimal preparation, zero cooking, and nothing but fresh, real ingredients. In other words, a summertime dream-come-true.
Follow the cue of our expert chefs, Freida and Nate, and…
1. Switch up the ingredients
Swap out ordinary mozzarella for Burrata, a buttery and milky-flavored cheese made from mozzarella and cream. And instead of your normal tomatoes, try oxheart varieties. They’re heart-shaped with a sweet flavor and meaty, juicy flesh. Layer both of these ingredients with purple basil, drizzle over extra-virgin olive oil, and season with salt and pepper.
For tips to keep your tomatoes and basil fresh, check out our produce storage guide.
2. Slide it on skewers
Use mini tomatoes, bocconcini (a fancy word for those small mozzarella bites we pop like candy), and fresh basil leaves to build the prettiest skewers you’ll ever see. Drizzle on some balsamic vinegar, season with salt and pepper, and try your best to share.
Hint hint: assembling skewers is a great activity for kids!
3. Wrap it up
Give the salad a little more oomph by wrapping up the mozzarella, tomatoes, and basil. Bonus: if you’re close to a sandwich press, heat up this lunch (or dinner, or snack) masterpiece until the cheese starts to ooooooze out.
What’s your favorite caprese recipe? Let us know in the comments!
For some more summertime kitchen inspiration, check out our must-read barbecue guide.