Caprese Salad

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This Caprese Salad is inspired by Mozza Pizzeria in Los Angeles, California. Slow-roasted tomatoes are served atop a bed of burrata cheese, a spoonful of fresh pesto and a drizzle of extra-virgin olive oil. Serve this alongside Pasta al Limone and a crisp Aperol Spritz for a delicious Italian-inspired dinner.

The thing I love about Italian food the most is the simplicity. Simple food made with incredible, fresh ingredients. That’s how I think of summer-y Italian food. And the caprese salad is no exception. I’m obsessed with tomatoes. My favorite way to prepare them is either two ways: in a Tomato Sandwich OR making Tomato Confit. Both amazing. This is my other favorite way.

What’s In a Caprese Salad

Traditionally Caprese Salad is made with sliced summer tomatoes, sliced mozzarella, a few sprigs of fresh basil, a drizzle of extra-virgin olive oil and a few cracks of pepper. She’s a simple salad! This salad represents the colors of the Italian flag: red, green and white.

Mozza Pizzeria’s Caprese Salad

Now, let’s move onto Mozza Pizzeria’s caprese salad made by Chef Nancy Silverton. It’s glorious, if you’ve never had it. A big ball of burrata that’s made in-house is placed on a plate. On top of that is a few spoonfuls of hand-pounded pesto that’s made in a mortar and pestle. And then a few slow-roasted tomatoes–still on their vine–is added. Topped with a healthy glug of extra-virgin olive oil.

Video on How to Make a Caprese Salad

How to Make Caprese Salad

  1. Preheat the oven to 300 degrees F. Add the tomatoes to a baking dish and drizzle it with olive oil and a few pinches of salt. Roast for about 30 to 35 minutes, until very soft. Allow them to come to room temperature.
  2. Make the pesto: to a food processor add the pine nuts, garlic, Pecorino Romano and Parmesan-Reggiano. Pulse until they’re very ground up. And then add the basil and olive oil. Process one last time until it forms a pesto. Give it a taste test and then add a few pinches of salt, if needed. I didn’t need any because the Pecorino cheese can be quite salty.
  3. Plate it up! Add the burrata cheese to the bottom of a wide bowl. Add a few spoonfuls of pesto. And then the tomatoes on top. Lastly, drizzle with some extra-virgin olive oil.

Tips and Tricks

  • Cherry Tomatoes. These tomatoes were on the vine. However, if yours aren’t, no biggie! Just spoon them on top of the burrata–it’ll still look pretty.
  • Freeze the Pesto. You can freeze any excess pesto in a freezer-safe container for up to 2 months.

Recipe FAQs

Why is it called Caprese salad?

The salad is named after the Italian island, Capri. This is where it was originated.

Can I skip adding the pesto?

Sure, if you don’t want to make the pesto, you can top it with balsamic vinegar.

What to Serve with this Caprese Salad

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Caprese Salad

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4
This Caprese Salad is inspired by Mozza Pizzeria in Los Angeles, California. Slow-roasted tomatoes are served atop a bed of burrata cheese, a spoonful of fresh pesto and a drizzle of extra-virgin olive oil.

Ingredients 

Slow-Roasted Tomatoes:

  • 1 bunch small vine-ripe tomatoes , (alternatively, you could use cherry tomatoes)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt

Simple Pesto:

  • 1/4 cup pine nuts
  • 2 peeled garlic cloves
  • 1 ounce Pecorino Romano
  • 1 ounce Parmesan-Reggiano
  • 2 cups fresh basil leaves, plus a few more as garnish
  • 1/3 cup extra-virgin olive oil

For Assembly:

  • 4 ounces burrata cheese
  • 1 tablespoon extra-virgin olive oil

Instructions 

To Slow-Roast the Tomatoes:

  • Preheat oven to 300 degrees F. In a baking dish, add the vine-ripened tomatoes, drizzle with olive oil and top with a few pinches of salt.
  • Transfer to the oven to roast for about 30 to 35 minutes, until they have released some juices and their skins are all wrinkly. Set aside to come to room temperature.

To Make the Pesto:

  • In a food processor, add the pine nuts, garlic, Pecorino and Parmesan. Pulse until thoroughly combined and until it's all ground up. Add in the basil leaves and olive oil. Blend up one last time until it forms a pesto, about 30 seconds.

To Assemble the Salad:

  • Add the burrata to a wide bowl. I like to spread it out into one even, thinnish layer. Add a spoonful or two of pesto. And then arrange the tomatoes on top. Drizzle with a glug of olive oil. And serve with bread.

Notes

Tips and Tricks: 
  • Cherry Tomatoes – these tomatoes were on the vine, but if yours aren’t, no biggie! Just spoon them on top of the burrata–it’ll still look pretty.
  • Pesto – you can freeze any excess pesto in a freezer-safe container for up to 2 months.
Equipment: 
Enamel Baking Dish | Food Processor | Olive Oil Dispenser | OXO Cup Measures | Kitchen Towels

Nutrition

Serving: 4g | Calories: 411kcal | Carbohydrates: 2g | Protein: 9g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 86mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Italian
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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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33 Comments

  1. I made this for an appetizer at a Thanksgiving party my neighbors were having. It was such a hit that It seams that I sent over twenty people to this site for the recipe…Thank you!

  2. What a beautiful presentation! My family (straight off the boat!) loves Caprese- it’s definitely one of our staples!

  3. made this tonight for my husband and I with regular mozzarella and large meaty pink/red tomatoes. SSsssoo GOOD! loved how simple and quick it was too, hit the spot! Thank you again for the recipe, Adrianna. 🙂

  4. Hi dear, i’m just wondering, would you mind if i put your recipe in my new website, i just starting this website about 3days ago..
    and i will link back the recipe to your blog.. it may help you got more views !

    Well let me know if you okay with that hun 🙂
    contact me in my blog www.sccorner.com or visit the website where i want to put your recipe, www.seycilcorner.com