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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 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
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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.
I love fried cheese but my favorite is haloumi, mostly because I can pan fry it with none of the hassles of breading it or using oil. The down side is you don’t get the gooey cheesy goodness that only melting style cheeses can give. Swoon.
omg the delicious! how did no one think to fry the cheese BEFORE!? yum!
so i have a question though – what do you do with and how do you dispose of the fry oil? i don’t have a fancy vehicle that uses grease for fuel! :p
Oh people definitely did it before me! Fried mozzarella sticks? Fried goat cheese balls? I’m definitely not the inventor, though I wish I was. 😉
I let the oil come to room temperature and then dump it in a plastic container, seal it and then throw it away.
haha yes people have fried cheese! i just mean in relation to ‘caprese’ with the tomato and the basil and pesto *drool*
thanks! Thats what i was doing but figured i was doing it wrong… yay for accidentally doing it right!
I die!!!!! nothing is better than fried cheese! gorgeous gorgeous photos A!
This is mozzarella heaven; this looks fabulous! love the pics.
This. Is evil.
Why is fried cheese so flipping good?
Stop it. Stop it now.
My heart can’t take the beauty.
This is pretty amazing. You’re right about being all over the place these days, one day I want stew, the next night I’m eating corn on the cob and tomatoes. In fact I had heirloom tomatoes and mozzerella last night, but nothing so grand as this.
oh no you didn’t!
She did, and I so love her for it. 🙂
Aww man, this sounds so yummy!!
Caprese is my FAVOURITE salad… this just looks so yum!!