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.
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.
Video on How to Make a Caprese Salad
How to Make Caprese Salad
- 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.
- 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.
- 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, 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.
If you make this salad, let me know on Instagram!
Looking for more recipes like this one? Here are a few that I love:
- Churros with Chocolate Sauce
- Pasta al Limone
- Tiramisu
- Pasta alla Nerano
- Cacio e Pepe Macaroni and Cheese
Caprese Salad
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:
- ¼ 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
- ⅓ 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
- 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.
Natalie Ann Redman says
Oh yum!
Veronica Cervera says
Delicious. I have to try it.
Richard D. Teasta says
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!
jamie @ cueyourlife says
sweet. baby. jesus. I just had a, "I must go home. NOW. to make this salad. As in...NOW!"
Maria@La_Piattini says
What a beautiful presentation! My family (straight off the boat!) loves Caprese- it's definitely one of our staples!
Jessie says
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. 🙂
Nik says
Oh. My. GOD.
You're brilliant.
seycil says
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
master blogger says
Thanks for the recipe, I will now have a another dish to prepare on my Birthday. Thanks a lot!
Zero Dramas
Jennifer says
What a great idea!! It looks so delicious! The tomato, pesto, mozz combo is my favorite... Ironically just posted about it.
: )
Jen
Lisa @ The Cooking Bride says
Oh. My. Gosh. My mouth is hanging open. Everything is better fried. Everything.
laura @ glutton for nourishment says
YES. that is all.
Jen of My Tiny Oven says
Fried Cheese, Seriously! You are Awesome! My favorite salad made better!
Erin says
Oh my goodness. I love fresh mozzarella I bet it is even more amazing fried and stacked in this. Looks beautiful too!