Classic Caprese salad recipe and its variations

"Caprese" is considered the most patriotic snack of Italy. It is often identified with the flag of the country where it was made, thanks to the traditionally included tomatoes, mozzarella and basil. But they love the original salad in other countries.

4 tips

To make the salad tasty and rich, as in its homeland, it is important to follow the four rules when choosing the ingredients. True connoisseurs of Caprese advise the following.

1. Choose the right tomatoes. This salad needs juicy and sweet varieties of vegetables that are stored at room temperature. If they could not be found (for example, in winter), the situation can be saved. Cut tomatoes, sprinkle with chopped garlic, sprinkle with olive oil. Arrange them on a baking sheet, bake in the oven at minimum temperature for several hours.
2. Not limited to red varieties. To better reveal the sweetness of the ingredients, gourmets recommend adding not only red, but also green tomatoes to the salad. It looks strange, but apparently you need to try to appreciate it.
3. Search for quality mozzarella. You should always look at the composition of the product. Real cheese is prepared for a long time, and there is nothing in the list of its ingredients, except milk, salt, enzymes. If cottage cheese or citric acid is mentioned on the package, the product was prepared using accelerated technology. It is edible, but the taste will be fresh.
4. Choose the right basil. Only green grade is suitable for salad. It differs from violet (red) not only in color, but also in aroma. Ideally, you need to find a species with small leaves and grow it at home - on a flower bed or window sill.

Italian Caprese Salad Recipe

Description. The classic Caprese Italian salad recipe includes just three colored ingredients. Therefore, it is sometimes called the "Insalata Tricolor" ("three-colored salad"). The dish is cooked very quickly, immediately served on the table.

What to cook from:

• fresh mozzarella - 125 g;
• sweet tomatoes - two pieces;
• green basil - a small bunch;
• olive oil - 20 g;
• spices - at its discretion.

Step-by-step instruction

1. Drain the brine from mozzarella.
2. Cheese and tomatoes cut into slices of medium thickness.
3. Separate the basil leaves from the stem.
4. Put mozzarella and tomatoes on a flat dish, with a little overlap.
5. Between them spread the green leaves of basil.
6. Sprinkle with freshly ground black pepper and salt on top.
7. Pour in good quality olive oil.

With special grape seasoning

Description. Often, “traditional” is considered a Caprese salad recipe with mozzarella and balsamic vinegar (seasoning from squeezed and aged grape juice). It is widely accepted for its slightly sour taste. This variation of the dish will appeal to those who consider the classic performance to be bland.

What to cook from:

• bovine heart tomatoes - two pieces;
• soft mozzarella - 150 g;
• balsamic vinegar - one tablespoon;
• green basil - at its discretion;
• olive oil - at your discretion;
• spices - at its discretion.

Step-by-step instruction

1. Tomatoes and cheese cut into identical plates.
2. Coarsely chop the basil.
3. Put tomatoes on a flat dish, and mozzarella on top of each.
4. Sprinkle with basil and salt.
5. Pour with grape seasoning, then with olive oil.

In the glaze

Description. A good way to add variety is to use frosting instead of traditional vinegar. It is very simple to make Caprese salad at home with such a sauce. Since the dish is collected immediately before serving, it is better to cook the balsamic glaze in advance. But you can use instead of it and ready-made purchased sauce.

What to cook from:

• soft mozzarella - 150 g;
• large tomatoes - two pieces;
• balsamic vinegar - one glass;
• honey - a quarter cup;
• green basil leaves - at your discretion;
• olive oil - at your discretion.

Step-by-step instruction

1. Pour vinegar and honey into a saucepan and bring to a boil, then reduce the heat. Cook, stirring constantly for 15 minutes.
2. When the sauce decreases in volume and thickens, turn off the heating, allow to cool completely.
3. Grind tomatoes and mozzarella into slices, spread on a dish.
4. Sprinkle basil leaves on top.
5. Sprinkle the salad with oil, draw a large "grate" with balsamic glaze.

Option with capers

Description. Green capers will help make Caprese salad with tomatoes more interesting. In this case, the classic color scheme will remain unchanged. Thanks to the capers, it will be possible to emphasize the sweetness of the remaining salad ingredients. In a salad, it is better to use caper flowers, rather than ready-made pasta from them.

What to cook from:

• soft mozzarella - 200 g;
• tomatoes - four pieces;
• basil leaves - one bunch;
• pickled capers - one tablespoon.
• olive oil - at your discretion;
• spices - at its discretion.

Step-by-step instruction

1. Cut mozzarella and tomatoes into slices.
2. Arrange them on a plate, alternating with basil.
3. Finely chop the capers, pour on top of the salad
4. Season the finished dish with extra virgin olive oil and, if necessary, coarse salt.

Seasoned pesto

Description. Caprese salad with pesto sauce, the color of which also does not contradict the traditional combination of shades, will be equally tasty. The sauce will add flavor to the dish and diversify the familiar taste. To make the salad faster, you can use the ready-made pesto sauce you have purchased.

What to cook from:

• whole milk mozzarella - 200 g;
• ground tomatoes - four pieces;
• grated parmesan - one tablespoon;
• pine nuts - one tablespoon;
• green shallow basil - a bunch of medium size;
• garlic - two cloves;
• olive oil - at your discretion;
• spices - at its discretion.

Step-by-step instruction

1. For homemade pesto sauce, put pine nuts, garlic and parmesan in a blender. Add one tablespoon of olive oil, basil leaves with two to three stems. Grind everything to a paste.
2. Cut mozzarella and tomatoes in equal slices, put on a dish.
3. Sprinkle with whole basil leaves on top, season with oil, sauce.
4. Salt to taste.

Cooking for a buffet table

Description. It is very convenient to serve salad on skewers. They can simply be put on a dish in the form of kebabs or put on a base of crispy crouton. This appetizer quickly cooks, looks spectacular on a plate.

What to cook from:

• small mozzarella balls - ten pieces;
• cherry tomatoes (red) - ten pieces;
• green basil leaves - ten pieces;
• olive oil - at your discretion;
• spices - at its discretion.

Step-by-step instruction

1. Blot the cheese with a napkin to remove excess brine.
2. Wash the cherry, cut in half.
3. Rinse and dry leaves.
4. String the products on a skewer in the following order: half a tomato, a ball of mozzarella, a leaf of basil, then the second half of a cherry.
5. Season the prepared kebabs with olive oil, dry oregano, salt.

More useful with arugula

Description. Sometimes basil in a dish is replaced with other herbs. A very popular Caprese salad with rucola recipe. The beloved lettuce plant will make the composition even healthier.

What to cook from:

• arugula - a medium-sized bunch;
• fresh mozzarella - 150 g;
• Tomatoes "Cream" - four pieces;
• sesame seeds - one teaspoon;
• Balsamic sauce - one tablespoon.

Step-by-step instruction

1. Cut the tomatoes and mozzarella into round slices.
2. Disassemble the arugula by hand.
3. Mix everything, put in a salad bowl.
4. Season with sauce, sprinkle with sesame seeds.

With beetroot

Description. Another alternative to the classic recipe is beetroot salad. This root crop will add the familiar taste of unobtrusive sweetness. The dish is especially relevant in the cold season, when the choice of tomatoes is limited to greenhouse varieties.

What to cook from:

• mozzarella cheese - 150 g;
• green basil - a small bunch;
• beets - one piece;
• tomatoes - two pieces;
• dry thyme;
• balsamic vinegar;
• olive oil - at your discretion;
• spices to your taste.

Step-by-step instruction

1. Wash and clean beets. Sprinkle with thyme, wrap in foil.
2. Bake until cooked in the oven. Then cool.
3. Cut vegetables and cheese into identical plates.
4. Arrange on a flat plate, alternating between each other.
5. Arrange basil leaves in random order between other ingredients.
6. Add olive oil mixed with balsamic vinegar.

There is no need to be afraid of difficulties when cooking, because the step-by-step recipe for Caprese salad is quite universal. You can choose a satisfying or dietary option, slightly change the composition of the products. It is recommended to serve the dish as a snack, a side dish for meat, and use it for a snack between lunch and dinner.

Other salad recipes