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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
- 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. 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
The salad is named after the Italian island, Capri. This is where it was originated.
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
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.
What a great idea!! It looks so delicious! The tomato, pesto, mozz combo is my favorite… Ironically just posted about it.
: )
Jen
Oh. My. Gosh. My mouth is hanging open. Everything is better fried. Everything.
YES. that is all.
Fried Cheese, Seriously! You are Awesome! My favorite salad made better!
Oh my goodness. I love fresh mozzarella I bet it is even more amazing fried and stacked in this. Looks beautiful too!
This looks amazing. Fried Mozzarella can’t be beat =D
This could be the best salad recipe I have ever seen! Looks amazing…can’t wait to try it!
This is a divine idea. I feel like my husband would get behind this salad in a big way. And anything that involves cheese, fried or not, sounds like an excellent idea to me.
omg this looks fantastic!! Have never fried mozzarella, but will have to. (There’s a reason my waistline isn’t shrinking 🙁 ) btw, have you tried adding a little romano to your pesto along with the parmesan-reggiano? It really makes or breaks pesto for me. Now I’m getting hungry so I better eat breakfast before I decide this salad is breakfast food. Then again, why not? 🙂
I haven’t. I need to do this! Sounds delicious. Romano has a strong flavor so I bet it’d be amazing.
Oy. This looks superb! I am all over that fried cheese.