Mozza's Caprese Salad

No ratings yet

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.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Author: Adrianna Adarme

Cost: $12

Equipment

1 Baking Sheet

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

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:

Nutrition