Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 a few ways: in a Tomato Sandwich, making Tomato Confit or roasting them to make a Sheet Pan Tomato Soup. All are amazing. This is my other favorite way.
Ingredients You’ll Need for a Mozza’s Caprese Salad
Traditionally a caprese salad is made with sliced summer tomatoes, sliced mozzarella, and a few sprigs of fresh basil, a drizzle of extra-virgin olive oil and a few cracks of black pepper. Simple salad.
- Burrata. I love the use of burrata in this because it makes it that much more indulgent and delicious.
- Cherry Tomatoes. I love them on the vine for a beautiful presentation but it’s not necessary!
- Basil. We’re making a quick pesto for this dish and it is SO good.
For the rest of the ingredients, please refer to the recipe index card below!
Video on How to Make a Caprese Salad
How to Make Mozza’s 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. And then roast for 30 to 35 minutes. As a result, they’ll be super soft. Allow them to come to room temperature.
- Meanwhile, make the pesto. To a food processor add the pine nuts, garlic, Pecorino Romano and Parmesan-Reggiano. Pulse until ground up; then add the basil and olive oil. Overall we’re looking for a nice smooth consistency. Give it a taste test and then add a few pinches of salt.
- Plate it up! Add the burrata cheese to the bottom of a wide bowl. Add a few spoonfuls of pesto. And then add the tomatoes. Lastly, drizzle with some extra-virgin olive oil.
Tips and Tricks
- Freeze the Pesto. You can freeze any excess pesto in a freezer-safe container for up to 2 months. If you have any extra pesto, toss it with pasta (like my Pistachio Pesto).
Recipe FAQs
The salad is named after the Italian island, Capri, where it originates. This salad represents the colors of the Italian flag: red, green and white.
Sure, if you don’t want to make the pesto, you can top it with balsamic vinegar.
Traditionally mozzarella is the cheese of choice; but Mozza’s caprese salad utilizes fresh burrata made on site. Instead of using leaves of basil, a pesto is made. As well as the tomatoes being slow-roasted versus just cut raw.
What to Serve with this Caprese Salad
If you tried this Caprese Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mozza’s Caprese Salad
Equipment
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yum!
Delicious. I have to try it.
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!
sweet. baby. jesus. I just had a, “I must go home. NOW. to make this salad. As in…NOW!”
What a beautiful presentation! My family (straight off the boat!) loves Caprese- it’s definitely one of our staples!
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. ๐
Oh. My. GOD.
You’re brilliant.
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 ๐
contact me in my blog www.sccorner.com or visit the website where i want to put your recipe, www.seycilcorner.com
Thanks for the recipe, I will now have a another dish to prepare on my Birthday. Thanks a lot!
Zero Dramas