Tasty, simple Italian appetizer - Caprese salad. The elementary nature of its preparation contrasts surprisingly with an amazing taste. In my opinion, one of the very successful combinations of products that are rarely so easy to find. Light, low-calorie and tasty salad. Or rather, a snack. After all, it all depends on the method of filing.
Caprese is a classic antipasto. It sounds a little unusual for us, but in fact it is an Italian version of a sliced plate. This is a cold appetizer served in front of the main course. Typically, sliced vegetables, cheeses, deli meats and other goodies are laid out on a plate or wooden tray.
Here is a very clear version of antipasti. But in the case of Caprese on a plate will be tomatoes, mozzarella cheese, green basil leaves and sauces. Very tasty and beautiful, and the colors are so similar to the flag of Italy. It is in simplicity that the biggest plus of Caprese. It does not need to be cooked for a long time and standing at the stove, all that has to be done is to cut and arrange it beautifully.
There are a lot of decoration options, even slices can be stacked like a mosaic, or in a circle or in rows. Showing imagination will not be amiss and there are no strict rules. The main thing is that together lay pieces of all the ingredients, because it is together they should be eaten to feel the real Italian flavor of this dish.
Caprese salad can help you out at any time when you need to quickly set the table, and the main course is not yet ready. You can use it as a separate salad on the festive table on any holiday.
You can cut the smaller components and mix in a plate. You can string on skewers and get fabulous beauty holiday canapes. Can be folded in separate portions in the form of pyramids.
And you can add delicious ingredients and improve and change this amazing dish. But let's do it in order.
Caprese salad - classic recipe with photo step by step
Not at all complicated and very tasty classic version. Caprese salad, in principle, is a dish of a minimum of ingredients, but winning solely due to their quality and taste. Tomatoes need to be taken the most delicious, and which you love. Best of all, those that have a lot of meaty pulp and a little seed and juice, then the salad will not float on a plate. Mozzarella is also best tasted. After all, how many manufacturers, so many variations. Cheese that is sold in bags or jars filled with liquid is best. It will be more tender and juicier. Freshness plays a very important role.
A bright and important ingredient in Caprese is fresh basil. You know that there are different varieties of it: purple, green, brown. They all vary in taste. But for a Caprese salad, prefer a young green. It has a more delicate taste, slightly gives mint and anise. While violet, for example, is more spicy and sharp, it is more suitable as a seasoning for meat dishes. Gentle caprese salad delicate greenback, especially the young top leaves, is just perfect.
In the classic version, snacks leaflets are used in their entirety, although in other variations they can be torn and cut.
It is very important to use delicious extra virgin olive oil. It complements and sets off the taste of tomatoes and mozzarella.
Recipe 1: Caprese Salad (step by step photos)
Caprese Salad is a dish of Italian cuisine made from tomatoes, mozzarella cheese, basil and balsamic vinegar. Mozzarella cheese itself is from Italy and is made from buffalo milk, but, of course, in Russia we make this cheese from cow's milk. Let’s try to make a delicious, well-known salad for its simplicity and usefulness.
- Tomatoes 3 pieces
- Mozzarella 150 grams
- Basil 1 bunch
- Balsamic vinegar 2 tbsp. spoons
- Salt, pepper to taste
Cut the tomatoes into circles.
Cut the mozzarella into circles and lay the tomato and cheese alternately. Add salt and pepper.
Garnish with basil leaves and pour with balsamic vinegar. Bon Appetit.
The salad is very easy and simple to prepare, to please relatives and treat guests with a light and fragrant salad.
You will need:
- fresh round fleshy tomatoes - 3 pcs.,
- large balls of mozzarella cheese - 3 pcs.,
- fresh green basil leaves - 10 pcs.,
- extra virgin olive oil (unrefined) - 2 tablespoons,
- freshly ground black pepper or a mixture of peppers,
- salt to taste.
Recipe 2, step by step: classic caprese salad
The gastronomic symbol of Italy, Caprese salad with pesto sauce is relatively easy to prepare. It is important to choose the right ingredients. Tomatoes in the classic version use varieties of "bull heart". If this variety is not available to you, take any juicy and meaty tomatoes. Mozzarella must be the same size as a tomato. Basil is best to choose purple. Pesto sauce can be easily prepared at home or use the finished product. It is better to supplement the salad with good olive oil, ground pepper, coarse salt and balsamic cream, and then, after tasting this salad, you will feel in Italy on the island of Capri. The classic recipe for a delicious salad, I have kindly described for you.
- olive oil - 2 teaspoons,
- basil - 1 bunch,
- tomatoes - 2 pieces,
- mozzarella "boccini" -2 pieces,
- pesto - 2 tablespoons
- black pepper,
- for submission (optional) - greens, balsamic cream.
Separate the basil leaves from the branches, wash and dry on a towel.
At the tomato, cut off the part where the stem is located, as in the photo.
Cut the tomatoes into plates with a thickness of 0.7 - 1 cm. It is better to do this with a sharp knife, trying not to mash the tender flesh.
Cut mozzarella with similar plates.
Collect the salad. To serve take a sufficiently large dish. Along the edge, carry a few drops of balsamic cream, connect its edges with a toothpick and lay out a sprig of mint and a couple of leaves of tarragon.
Spread alternately a tomato slice, then a slice of mozzarella and a basil leaf.
Continue spreading Caprese salad with tomatoes and mozzarella until the ingredients run out.
What it is
Usually it is made from tomatoes and mozzarella. This simple to prepare and enjoyable snack has long been elevated to the national rank.
In appearance, the finished dish resembles the national flag of the Italian Republic.
Salad native to southern Italy - Capri Island. The name caprese comes from the name of the island. This word is translated from Italian as "Capri."
On Capri, the dish has the status of local heritage and is prepared according to the classic recipe in all institutions.
The simplicity and usefulness of the salad ensures its success in many countries of the world. All components are exclusively nutritious.
Carotene is present in tomatoes, which is well absorbed due to cheese fats. Basil is an excellent remedy for many ailments. This delicious greens also has a positive effect on the nervous system.
When and with what serve
Caprese is a type of antipasto (anti - "before", pasto - "food"). So the Italians call snacks that are served before the main course. They serve freshly baked bread. At will, the classic caprese salad recipe is complemented with other products. Popular variations are presented below.
Due to the low calorie content of the salad caprese with mozzarella, useful substances and quick cooking, the dish fell in love with people who follow diet for weight loss.
On the pages of our site you will also learn how to cook risotto with chicken and mushrooms. We will tell you the secrets of cooking from Italian chefs!
Cooking Italian pizza at home! In this article, read the recommendations for preparing a famous dish.
Do you know how to make dough for classic ravioli? Find some useful tips from Italian housewives here: https://expertitaly.ru/italyanskaya-kuhnya/ravioli.html.
Recipe 3: Caprese salad with pesto sauce (step by step)
Caprese salad recipe is not particularly difficult, and its preparation does not require special special culinary skills. It should be borne in mind that the taste of the salad largely depends on the quality of the ingredients. Tomatoes must be ripe and sweet, mozzarella cheese is fresh and soft, and the sauce must be made from green basil.
- Tomatoes - 5-6 pcs.
- Mozzarella Cheese - 200 gr
- Pesto sauce - 3 tsp
- Basil - 2-3 pcs.
For pesto sauce:
- Green basil - 1 bunch
- Olive Oil - 100 ml
- Pine nuts (can be walnuts) - 1 tbsp. l
- Grated Parmesan - 2-3 tbsp. l
- Salt to taste
Before you prepare a caprese salad, you need to prepare the sauce. If you have a ready-made pesto, then you can skip this cooking step and start slicing the salad. But if there is no pesto, then you can easily cook it from simple and affordable products in a few minutes.
Wash a bunch of green basil, shake off excess liquid and chop in a blender. Add peeled pine nuts, olive oil and grated parmesan. You can add a little salt to taste. Grind to a puree mass, transfer to a glass jar and close tightly.
Store the finished pesto in the refrigerator in a tightly closed glass container.
After the sauce is ready, you can start to cook the salad. Look at the photo of the caprese salad recipe - this is one of the options for decorating this wonderful treat. You can decorate it to your taste - adding some olives and fresh herbs.
Italian cuisine uses bovine heart tomatoes to make this salad. These are very large fruits that have a bright color and a very sweet taste. Small cherry tomatoes also have excellent taste and aroma, so you can also make caprese salad with pesto from them. However, it is better to choose larger tomatoes, and use smaller ones to decorate dishes.
Ripe, but strong tomatoes are divided into two halves, cut the stem and cut into cubes with a thickness of 0.5-0.7 mm.
Arrange tomato slices in a row on both sides of a plate or flat salad bowl so that the distance between them is about 1 centimeter.
Mozzarella cheese is one of the most basic products, without which it is impossible to imagine Italian cuisine. For cold appetizers and salads from fresh vegetables, it is advisable to take fresh young mozzarella. Soft tender cheese can have a different shape - it can be large, medium and small balls. The taste of this cheese depends on the size and shape, so choose to your taste.
Cut mozzarella cheese into the same slices as tomatoes.
Pieces of cheese put on slices of tomatoes, alternating them with each other.
In the middle of a plate or salad bowl, put slices of tomatoes and cheese, cut into small cubes. Look at the photo of caprese salad and you will see how you can decorate this amazing appetizer.
Salt is not added to the salad, so for taste you can add a few salted olives to the middle of the salad bowl.
Chill the caprese salad sauce in the refrigerator and pour slices of tomato and cheese on top of it.
Caprese is a light snack that should resemble the colors of the Italian flag. That is why Italians advise using pesto and green basil. As you know, there are several types of basil and, if you do not have green at hand, then you can use purple leaves to make the sauce. However, in this case, your caprese will no longer be Italian, but will turn into a regular salad of cheese and tomatoes.
Pesto has a thick consistency, so it can be laid directly with a spoon - the more the better.
You need to cook caprese salad with pesto just before serving, just then you can appreciate the unique taste of Italian spices. Bon Appetit!
Recipe 4: Caprese with arugula and spicy dressing
Refined and delicious Italian Caprese with spicy dressing, arugula and pine nuts - the perfect dish on a hot day.
- Tomato - 2 pcs.
- Mozzarella (ball) - 1 pc.
- Pine nuts - 1 handful.
- Lemon juice - 1 tbsp. l
- Olive oil - 1 tbsp. l
- Salt (to taste) - 1 handful.
- Black pepper (to taste) - 1 handful.
- Cayenne pepper (spicy pepper to taste) - 1 dol.
- Arugula (small) - 1 beam.
- Balsamic (to taste) - 1 tsp.
Cut tomatoes and mozzarella into rings. Wash and dry the arugula.
Brown the pine nuts in a dry pan.
Prepare dressing: mix olive oil with lemon juice, add a finely chopped slice of piquant pepper, salt and pepper. Adjust the amount of piquancy to taste.
Collect Caprese: put arugula on a plate, put tomatoes and mozzarella in a turret, pour dressing on each layer, garnish with balsamic cream, sprinkle with pine nuts. Yummy!! Bon Appetit!!
Recipe 5: Caprese - Canapes Salad with Mozzarella
For some reason, on the Internet, caprese is often called a salad, but for me it is a real appetizer, moreover, it is a simple but elegant classic of Italian cuisine. In order to prepare a caprese you do not need any special skills, but with products you need to be selective. So, let's begin.
- mozzarella - 125 gr (5 balls)
- cherry tomatoes - 10 pcs.
- green basil - 20 large leaves
- olive oil - 10 ml
- spices and salt to taste
Firstly, it is better to choose mozzarella for caprese in the format of a ball or several balls in a brine, rather than the usual squared format. Solid mozzarella is suitable for pizza, but for a caprese, the delicate texture of mozzarella in a weak brine is more suitable. Secondly, it is advisable to buy basil exactly green. I won’t know why he didn’t get wide distribution in our country, but its taste is much more tender and pleasant than violet. Thirdly, it is desirable to have high-quality aromatic olive oil. Unfortunately, it is unlikely that you can smell the oil in the store, but having bought Italian-made oil, you are unlikely to be disappointed in its quality.
Now, from the washed and dried branches of the basil, we tear off the largest leaves, because we have to make a sail from them.
And we collect the canapes: first we string the cheese, pierce a leaf of basil from both ends and make a stand, pricking a half of tomato on the bottom.
It remains to sprinkle a plate of olive oil and add salt and spices to taste. It’s most convenient if you have a spray bottle on your oil, but I don’t get my hands to make it myself, so I sprayed it with a brush.
And the caprese is ready in literally minutes!
Recipe 6: Caprese Salad with Balsamic Vinegar
The famous Caprese salad with mozzarella, fresh tomatoes and green basil is considered the national dish of Italy, because the colorful combination of these ingredients repeats the colors of the Italian flag. Preparing this simple salad, consisting of only three components, will not be difficult, especially if the recipe for this attractive and mouth-watering dish is at hand.
- tomato - 1 large,
- mozzarella cheese - 120-150 g,
- green basil - 1-2 branches,
- olive oil - 2 teaspoons,
- balsamic vinegar - 1 teaspoon,
- salt, pepper - to taste.
We take mozzarella out of the whey, let the liquid drain, and then cut the cheese into thin circles.
We wash the tomato, wipe it with a napkin. After removing the stalk, cut the bright fruit into circles. It is desirable that the diameter of the pieces of mozzarella and tomato approximately coincide - then the appearance of the salad will be impeccable.
Alternating, lay out circles of white cheese and tomato on a serving plate. The ingredients can be stacked in a circle or, for example, a slide, or you can simply scatter on a plate in a chaotic manner. There is no strict technology here - choose any option at your discretion.
Sprinkle the workpiece with salt and freshly ground pepper. For a pleasant aroma, you can also add a pinch of your favorite spicy herbs. Next, sprinkle almost ready Caprese with balsamic vinegar.
Next, pour the colorful salad with olive oil.
Separate the basil leaves from the stems, rinse and spread on napkins or a towel to get rid of moisture. With clean and dry leaves of a fragrant plant we make out our Italian dish. We serve an attractive three-color “composition” immediately!
Spectacular and delicious Caprese salad with mozzarella is completely ready! Good appetite!
Recipe 7: Italian Caprese Salad with Honey
Let's start cooking Caprese salad at home. You need to prepare the required ingredients, and then just follow the instructions in the form of a step-by-step photorecept. We assure you that you will definitely enjoy the dish, because it turns out, as in a restaurant. Good luck in cooking experiments at home!
- tomato - 80 gr
- mozzarella cheese - 80 g
- arugula - 12 gr
- balsamic vinegar - 7 gr
- ground black pepper - to taste
- oregano to taste
- salt to taste
- olive oil - to taste
- natural honey - to taste
- lemon juice - 1 ml
Let's start cooking a bright and fragrant Caprese salad, which is a symbol of Italy. First you need to prepare the ingredients required for a step-by-step photo-recipe for cooking at home.
Now take care of the sauce. Combine balsamic vinegar, olive oil, honey, lemon juice in a common bowl. Перемешайте компоненты с помощью ручного венчика до однородности.
Далее следует вымыть и обсушить помидоры, вырезать оставшееся от плодоножки уплотнение. Овощ нужно нарезать небольшими ломтиками. Сыр тоже нарежьте некрупными ломтиками. Выложите помидоры и сыр поочередно на тарелку (ориентируйтесь на фото).
In the center, lay the washed and dried arugula.
Prepared sauce need to pour the ingredients and decorate the dish itself (you can focus on the photo).
It remains to sprinkle food with your favorite spices. Now the Italian Caprese salad made at home according to the recipe with step-by-step photos, is ready. Serve the dish and try. Bon Appetit!
How to cook caprese salad
Italian foodies love to start a feast with Caprese. This is a dietary appetizer that looks beautiful, bright, combining red, white, green colors - as on the flag of the national flag of Italy. This tricolor is created by tomatoes, mozzarella, basil - the main components of snacks. Cooking it is a pleasure, every time improving the taste. The name "Caprese" this light salad received in honor of the island of Capri. Wonderful tomatoes grow there, which give a properly prepared dish a unique accent.
It is important not only to cook well, but also to design and serve nicely. The most common option is a large dish (for several eaters) or a flat plate (for a small feast). But the slices of toasted baguette or crispbread are perfect. It is good to use beautiful skewers, having strung cheese, tomatoes, greens on them. You can dream up in the style of antipasti. The unusual shape of the dishes is filled with multi-colored components of the salad with mozzarella and tomatoes. Appetite awakens instantly!
Recipe 8: the easiest Caprese salad (with photo)
- Mozzarella 125 g
- Tomato 1 pc.
- Basil 0.5 bunches
- Olive oil to taste
- Salt to taste
Cut mozzarella into thin slices.
Cut the tomato into thin slices. You can add some salt.
Put a slice of mozzarella on a slice of tomato.
Add a leaf of fresh basil.
Lay out on a plate, alternating tomatoes and mozzarella. This dish, so beloved by the Italians, repeats the colors of the Italian flag.
Sprinkle the salad with olive oil and put some olives.
Caprese salad recipes
It is not always possible to buy traditional products necessary for preparing an Italian dish, and the possibility of experimentation is attractive. It is interesting to modify the appetizer. For example, replace mozzarella with other cheeses, and tomatoes can be large, small, red, yellow. You can create a variant with olives, baked pepper, ham, avocado, eggplant, capers, make a salad with pesto sauce, honey, nuts. Recipes with photos - how to cook step by step - look attractive. The most common is the classic version.
Classic Caprese Salad
The freshness of classic Caprese products makes it taste and quality. In Italy, it is cooked with Bull's heart tomatoes and original mozzarella. If in our stores it was not possible to purchase such products, then they can be replaced without problems with sweet meaty tomatoes grown in local conditions, and rennet cheeses - feta, feta cheese, not very salty, with a dense consistency. To them - basil, oil, balsamic vinegar.
- large ripe tomatoes - 2 pcs.,
- mozzarella - 200 grams,
- oil - 2-3 tbsp. l.,
- dark vinegar - 1 tsp.
- black pepper,
- Fresh basil leaves
- Cut mozzarella into large slices.
- Wash, dry, cut the tomatoes into slices.
- For the sauce, mix 4 tablespoons of oil with 1 tablespoon of vinegar.
- Put cheese slices on a dish, overlap tomatoes, garnish with green leaves.
- Pour over the sauce and pepper.
Caprese Salad with Pesto Sauce
Italian sauce created by culinary experts from fresh herbs and high-quality butter is healthy, famous, and popular. You can learn how to do it yourself by studying recipes with photos. Caprese with Pesto - these are new original notes in the usual composition of a classic dish. The nut-flavored dressing will add spice to the caprese with pesto. The main components in the recipe remain: tomatoes, mozzarella, basil, they are placed on a serving dish, watered with a sauce that has a specific green color and a pleasant smell.
1. Prepare a flat serving plate for snacks. Wash the tomatoes. Remove the cheese from the brine. Tear the leaves of the washed basil from the stems.
2. Put the tomato on the board sideways and cut across the “slices” into 1 cm slices. This is the optimal size for a snack, and the taste of the tomato will be felt and will not interrupt other tastes.
3. Take a mozzarella ball and a sharp smooth knife. You can take ceramic, cheese sticks to it less. Cut the cheese balls into slices 1 cm thick as well so that they are the same with the tomatoes.
4. Now that all the ingredients are ready, start spreading Caprese salad. On a large round plate, put a slice of tomato, on top and a little to the side on it put a slice of mozzarella. Then on top of a leaf of basil.
5. We continue to lay out in the same way in a circle, without changing the order of products. Tomato, followed by mozzarella, on top of the basil and again exactly the same. Slightly cover the basil leaf with the edge of the next tomato leaf.
6. When you finish the circle, put a slice of tomato in the center, a circle of cheese on it and a basil leaf on top. So the composition will be finished.
7. Now salt a little snack, sprinkle with freshly ground pepper directly from the mill. And pour a thin stream of olive oil. Oil a couple of circles on each row of snacks and this will be enough. But salt, pepper and oil can be adjusted to your taste.
The classic Caprese salad is ready, you can serve it to the festive table. Both guests and households will be pleased. A very tasty and healthy snack made from completely natural and fresh ingredients. What could be better?
Composition, how to choose products for the dish
Ideally, mozzarella is made from black buffalo milk. Such a delicacy in our country is difficult to find. But if you find Mozzarella di Bufala on the package, then do not hesitate to buy!
But caprese cheese made from buffalo milk is not always found, especially outside the big cities.
In these cases, the product is made from cow's milk.. It can be found in the dairy department of each supermarket.
Tomatoes - indigenous flavoring ingredient. The most suitable for caprese are the Bull Heart tomatoes.
If such tomatoes are not at hand, do not worry. The main thing is that the vegetables have freshness, pronounced taste and sweet aroma.
Basil should be fresh, have whole leaves and a strong characteristic aroma.
Caprese salad with balsamic sauce (vinegar)
Another popular ingredient in Caprese salad is balsamic dressing. Although some like the more acidic version with balsamic vinegar. The sauce differs from vinegar in that, in addition to vinegar, sugar and spices are added, as well as other aromatic components. For example, the sauce may be with the addition of honey, mustard, berries.
Balsamic sauce can be prepared independently at home or bought ready-made in the store. Also there are varieties called balsamic cream. Before you buy sauce in the store, read the composition and then you can imagine what its taste will look like. After all, vinegar is made from grape must, and everything else is flavoring.
The sauce is perfect for Caprese salad. They can pour salad along with olive oil, or you can pour it with it. Both tastes will be wonderful. And you can mix vinegar (or sauce) and oil in a small cup, and then pour salad over the resulting sauce.
The sauce, in addition to taste, helps to give the salad a very elegant and sophisticated look. Since the sauce is dark and thick, pouring salad, you can depict beautiful patterns and the snack will look like in a restaurant. Feel free to show your imagination and artistic flair.
To make a salad, you will need exactly the same amount and set of ingredients as in the classic recipe that I described first.
But add to this balsamic sauce. It will need about 1-2 tablespoons to your taste.
- Tomatoes - 2 pieces,
Balsamic vinegar - 20 g,
Vegetable oil - 20 g,
Basil greens - 6-7 leaves,
Freshly ground pepper (to taste).
- Rinse tomatoes, dry and cut into 5 mm circles. Cut the cheese balls into pieces with a thickness of 7 mm. Rinse and dry the greens.
We spread on the saucer in turn cut tomatoes and mozzarella. Season the salad with salt and freshly ground black pepper. Sprinkle with balsamic vinegar and oil. Top with fresh leaves of basil.
- Chicken breast - 500 g
Bocconcini cheese - 8 balls,
Tomatoes - 4 pieces,
Fresh basil - ¼ cup,
Olive oil - 60 ml,
Red wine or balsamic vinegar - 60 ml,
Garlic - 1 clove,
Freshly ground pepper (to taste).
- Heat the grill to medium temperature. Prepare a caprese sauce: mix garlic, oil, vinegar or wine, salt and pepper into a homogeneous mass.
We spread the chicken previously cut into small slices into a shallow pan and coat it with 2 tablespoons of the mixture.
Put the chicken on the grill, cover and cook for about 4 minutes. During this time, the meat should turn white at the edges and cover with a golden crust on top. Turn the chicken over and cook another 4 minutes until fully cooked. Remove the chicken from the grill and let the meat cool for 5 minutes.
We take bulk dishes, put lettuce leaves there and mix with half the remaining sauce. We spread the soaked leaves on plates. On them we spread pieces of cheese and tomatoes. The rest of the sauce is spread over the surface. Put chicken on top. Salad ready!
Caprese with pesto - a simple and tasty recipe
A great addition to Caprese salad is also Pesto sauce. This is a sauce based on olive oil and herbs with garlic and nuts. Very, very tasty sauce, which is prepared independently. Some time ago I already talked about the variety of recipes for this sauce.
Make such a sauce and use it for salad dressing. You can choose the kind of sauce that you like by the ingredients, but I recommend that you try first with the classic Italian version of the basil with pine nuts.
- Tomatoes - 120 g
Olive oil - 20 ml,
Mozzarella - 120 g,
Basil - 6-7 leaves,
Balsamic vinegar - 10 ml,
Freshly ground pepper (to taste),
Cut ripe tomatoes and cheese balls into circles. Pieces alternately put on a plate. Irrigate with oil and seasoned balsamic vinegar. Serve with green leaves and season with pesto sauce (preferably Genoese). You can serve!
Caprese salad with cherry tomatoes and mini mozzarella
And here is the Caprese salad option for those who like all the ingredients to be small and everything mixed. So tastes are better combined and can be eaten from a bowl. Such a salad can also be taken for a picnic in a box and to work. And you can cook in a beautiful salad bowl and serve on the festive table. It turns out such a classic salad as a Greek would look, for example.
I could call it the same Caprese for the lazy, because everything is just mixed in a bowl and seasoned with sauce. But the labor costs are about the same, not counting the curly layout on the dish or in stacks.
Caprese with cherry tomatoes and melon - video recipe
Do you want an unusual version of Italian Caprese salad? Add balls of fresh tender melon to it and it will sparkle in a completely new way. The salad will turn out a little more tender and sweet, but the melon fits very interestingly into it. For lovers of sweet tastes and combinations, this is a very interesting option. Try it out.
Original sweet caprese with peaches - video recipe
Due to the fact that the components of Caprese salad have their own sweet or neutral taste, adding another sweet ingredient to them will not be a problem. An example of this is the variation of a salad with peaches. This salad can be both a snack and a dessert. But if served with spicy pesto and salt, you get a very bright combination of sweet, sour and salty.
Simple and delicious caprese salad with cucumbers
I am pretty sure that the idea of making Caprese salad with cucumbers came to many of us. After all, cucumber suggests companions for tomatoes. Almost a win-win option. And it will turn out very tasty, although some may recall the Greek salad. But I don’t think so, because the cheese will be completely different and spices. Will you use oil, balsamic sauce, or maybe spicy garlic pesto sauce with pine nuts.
Canapes caprese with tomatoes and mozzarella on the festive table
Want to serve Caprese salad in an original way? Make canapes or small individual snacks out of it. This type of serving is perfect for a home holiday with a classic table or for a small buffet table. Caprese canapes are the perfect appetizing appetizer. And there are a lot of options to make it beautiful.
The simplest is to string small cherry tomatoes, mozzarella balls and basil leaves on a skewer, pour the sauce and spread it on a plate beautifully.
And you can make stuffed tomatoes. Remove the middle from the tomatoes and stuff with a mixture of cheese and basil. Pour oil on top or put a little pesto sauce. Perfectly delicious appetizer ready.
If you use tomatoes of different varieties and colors, it will be even more beautiful. very elegant look for a festive table. For example, a great New Year snack will come out.
- Cherry Tomatoes - 20 pieces,
Mozzarella - 300 gr.
Olive oil - 2 tablespoons,
Fresh basil leaves - 6-7 pieces,
Ground allspice (to taste),
Toothpick skewers - 20 pieces.
Peel the cherry tomatoes, rinse and put in the dishes. We cut cheese balls into 20 cubes, approximately the size of a cherry. Add to the tomatoes. Season with salt and pepper. The washed and dried leaves are cut and added to the mixture. Top with oil.
Thoroughly but very carefully mix all the ingredients. On a wooden skewer string string cheese, tomato. Put the finished skewers on a plate. We pour the rest of the oil on the ingredients, season with allspice and ground pepper.
In the form of a cake
- Mozzarella - 70 grams,
Cherry Tomatoes - 150 grams,
Basil - 7-8 leaves,
Vegetable oil - 20 g,
Salt, freshly ground pepper (to taste).
We wash small sweet tomatoes, clear the stem. Cut the tomatoes across into 2 equal parts. Spread the cut part up on a plate and season with salt.
We divide cheese balls into circles commensurate with tomatoes. Put the pieces of cheese on the tomatoes. We supplement each cylinder with a basil leaf and fasten the structure with a wooden skewer. Season with black pepper and olive oil on top.
- Dry active yeast - 14 g,
Olive oil - 200 ml,
Salt - 3 teaspoons,
Wheat flour - 120 g,
Garlic - 8 cloves,
Basil - 7-8 leaves,
Cherry Tomatoes - 1 kg,
Mozzarella - 340 g.
Dissolve the yeast in warm water and leave for 5 minutes. Add oil to the solution, season with salt and mix thoroughly. In another bowl, mix 4 cups flour with minced garlic and rosemary. In the center of the mixture we make a deepening and pour the yeast solution into it.
Stir the mass until a soft dough is formed. We cover the dough and set for 50 minutes in a warm place for ripening.
Add the remaining 2 cups of flour to the risen dough. Knead until the flour is completely mixed with the dough. After continuing to knead for about 5 minutes until the dough is soft and pliable.
We heat the oven to 200C. Place the baking tray with the dough in the upper part of the oven. Warm up 30-35 minutes.
Return the dough to the dishes and put it in a warm place again for 35 minutes. After ripening, divide into 4 equal parts. We roll each cake on a board sprinkled with flour. The size of the cake should correspond to the size of the pan and be approximately 1 cm thick. Lubricate the surface of the pizza with 1 tablespoon of butter.
Sprinkle 30 g of grated Asiago cheese on each pizza.. On top we put the cut small cherry, basil, slices of mozzarella. Put the cake on a baking sheet and put it in the oven. After 9 - 12 minutes, the pizza is ready!
- Mozzarella - 250 g
Tomatoes - 4 pieces,
Avocado - 1 piece,
Basil - 7-8 leaves,
Pitted olives - 10 pieces,
Divide the tomatoes and cheese into thin circles. We spread them alternately along the edge of the plate. We cover the center of the dishes with arugula. On it we put the cut avocado, and in the very center - olives. Season with salt and pepper, vegetable oil and balsamic vinegar. Garnish with basil on top.
- Mozzarella - 2 large balls,
Lemon zest - 1 teaspoon,
Lemon juice - 60 g,
Ground pepper - 1/2 teaspoon,
Salt - 1/2 teaspoon,
Olive oil - 1/3 cup,
Watermelon - 4 cups,
Basil leaves - 6-7 leaves.
Cut the cheese into small circles and spread on the bottom of the saucer. Cut the pulp of watermelon into small cubes, after removing all the bones. We try to make the cubes the same size. Separate the basil leaves from the stem, rinse and dry.
In a separate bowl, carefully mix the mixture of oil, lemon juice and zest, salt and pepper. In the resulting mass, put the cubes of watermelon pulp and mix gently, trying not to damage or crush the pieces.
- Cherry Tomatoes - 10-15 pieces,
Mozzarella - 10-15 balls,
Arugula - 100 gr.
Shrimps - 10 pieces,
Shallow dishes are covered with a layer of arugula. We spread the cherry on top, balls of cheese of the same size, boiled or stewed in shrimp oil. Season with a mixture of balsamic vinegar and vegetable oil.
On our site you will learn the recipe for lasagna dough, as well as about what type of filling the Italians prefer to cook this dish.
Learn how to make a classic Italian pesto sauce, and what features are in the preparation of this original dressing, find out in this article.
Do you know how to cook traditional gnocchi from cottage cheese? You can find a step-by-step recipe here: https://expertitaly.ru/italyanskaya-kuhnya/nyokki.html.
- Tomatoes - 2 pieces,
Mozzarella - 130 g
Seedless olives - 70 g,
Olive oil - 40 g,
Lemon juice - 20 g,
Salt and pepper to taste.
We wash the tomatoes, peel the stalks and cut them into cubes. Cheese is also cut into cubes, the size of tomato cubes.
At the bottom of portioned cookies we spread tomato cubes. Then put the mozzarella. Next is another layer of tomato cubes. We lay olives on top.
For dressing, take olive oil, freshly squeezed lemon juicea pinch of salt and pepper. Mix all the ingredients and serve immediately!
From this video you will learn the recipe for making Italian caprese salad from the chef:
Original filing methods
Caprese appetizer in the form of canapes is very popular..
Mozzarella, tomatoes and basil are laid out on a fragrant toast.slightly irrigated with vegetable oil. This is a great option for parties!
Another acceptable option for guests is portioned pyramids of tomatoes, cheese and basil with caprese dressing.
Exquisitely looks salad in a variety of molds. Here you can use all your imagination. An elegant table setting with juicy tomatoes on a background of white cheese and fresh leaves of greens will decorate any holiday!
For such cases, it is recommended to use cherry and baby mozzarella.
In this review, the most common variations of the popular Italian salad were presented. Gourmets can taste to complement the presented recipes with their favorite products and discover new taste ranges. Bon Appetit!