Caprese Salad

Appetizers, Dinner, Salads

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.

Bowl of Caprese Sald with Breadstick

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.

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.

Closeup of tomatoes

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.

Close up shot of pesto

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.

Bowl of Caprese Sald with Breadstick

If you make this salad, let me know on Instagram!

Looking for more recipes like this one? Here are a few that I love:

Overhead Shot of Caprese Salad

Caprese Salad

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0 from 0 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 4
Calories: 411kcal
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

Directions

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
CourseAppetizer
CuisineAmerican, Italian
Keywordcaprese salad, italian caprese salad, mozza caprese salad
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
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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33 Comments

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Recipe Rating




  • Reply Natalie Ann Redman September 15, 2020 at 8:28 am

    Oh yum!

  • Reply Veronica Cervera February 9, 2012 at 6:48 am

    Delicious. I have to try it.

  • Reply Richard D. Teasta December 3, 2011 at 1:02 pm

    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!

  • Reply jamie @ cueyourlife September 29, 2011 at 6:39 pm

    sweet. baby. jesus. I just had a, “I must go home. NOW. to make this salad. As in…NOW!”

  • Reply Maria@La_Piattini September 29, 2011 at 2:45 pm

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

  • Reply Jessie September 29, 2011 at 1:54 am

    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. 🙂

  • Reply Nik September 20, 2011 at 7:04 pm

    Oh. My. GOD.

    You’re brilliant.

  • Reply seycil September 20, 2011 at 11:51 am

    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 http://www.sccorner.com or visit the website where i want to put your recipe, http://www.seycilcorner.com

  • Reply master blogger September 16, 2011 at 8:25 am

    Thanks for the recipe, I will now have a another dish to prepare on my Birthday. Thanks a lot!

    Zero Dramas

  • Reply Jennifer September 15, 2011 at 9:09 pm

    What a great idea!! It looks so delicious! The tomato, pesto, mozz combo is my favorite… Ironically just posted about it.

    : )
    Jen

  • Reply Lisa @ The Cooking Bride September 15, 2011 at 5:00 pm

    Oh. My. Gosh. My mouth is hanging open. Everything is better fried. Everything.

  • Reply laura @ glutton for nourishment September 15, 2011 at 12:01 am

    YES. that is all.

  • Reply Jen of My Tiny Oven September 14, 2011 at 10:57 pm

    Fried Cheese, Seriously! You are Awesome! My favorite salad made better!

  • Reply Erin September 14, 2011 at 8:58 pm

    Oh my goodness. I love fresh mozzarella I bet it is even more amazing fried and stacked in this. Looks beautiful too!

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