Caprese salad is an eternal favorite of mine in the summertime. There’s just something so magical about the combination of beautiful tomatoes, thick slices of fresh mozzarella, basil, and balsamic glaze. I love a caprese sandwich on a hot summer day. It’s the perfect picnic food.
The Caprese salad, with its simple yet iconic combination of tomatoes, mozzarella, and basil, has a rich history rooted in the Italian island of Capri. Some believe that a bricklayer on Capri created the salad post-World War I as a patriotic dish, using the colors of the Italian flag (red, white, and green) as inspiration. Another story suggests that the dish was created at the Grand Hotel Quisisana on Capri as part of a “Dinner of the Future” for a Futurist conference in the 1920s. The Futurists, an avant-garde movement, rejected traditional heavy dishes like pasta, and the Caprese salad, with its fresh and simple flavors, became a symbolic alternative. As tourism to Capri increased, the Caprese salad became a popular dish, showcasing the island’s fresh ingredients and culinary traditions. By the 1970s, the Caprese salad had gained international recognition, becoming a staple of Italian cuisine and a symbol of fresh, simple flavors. Today, it’s enjoyed worldwide.
In Italy, the dish is often eaten as an appetizer (antipasto), without vinegar, and sometimes with pepper and olives. The components are used as the basis for various dishes, including uncooked in sandwiches, and lightly cooked in sauces for gnocchi or ravioli. In the US, it is eaten as a side dish, and in Argentina, components often fill empanadas.
To make the perfect caprese salad, use peak-season heirloom or beefsteak tomatoes, fresh mozzarella packed in water, and high-quality extra-virgin olive oil. Key tips include slicing ingredients to uniform thickness, seasoning only the tomatoes with flaky sea salt to avoid slimy cheese, and adding fresh basil just before serving to prevent wilting.
Caprese salad
Ingredients
1½ pounds ripe tomatoes (3-4 medium) sliced ¼” thick
12-16 ounces fresh mozzarella sliced ¼” thick
1 bunch fresh basil ⅓ cup basil leaves
3 tablespoons olive oil for drizzling
Maldon salt and freshly cracked black pepper
2 tablespoons balsamic glaze
Instructions
Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 tablespoon balsamic glaze or add it to taste.
Caprese chicken casserole
Ingredients
1 pound cooked boneless skinless chicken breasts
1 cup cherry tomatoes, halved
8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
¼ cup basil pesto
1 cup mayonnaise
¾ cup shredded parmesan cheese, divided
Salt and pepper, to taste
Instructions
Preheat oven to 400˚F.
Lightly grease a 2-quart baking dish with cooking spray.
Shred cooked chicken breasts with two forks and transfer chicken to the baking dish. Set aside.
(If you need a good recipe for baked chicken, grab my recipe for perfectly baked chicken breasts)
In a mixing bowl combine the basil pesto, mayonnaise, half of the parmesan cheese, salt, and pepper; stir until well combined.
Add the pesto mixture to the chicken mixture in the baking dish and stir to mix it all together.
Arrange cherry tomatoes and mozzarella cheese over the chicken.
Sprinkle remaining parmesan cheese on top.
Bake for 20 to 22 minutes, or until golden brown on top.
Caprese Pasta Salad
Ingredients
8 oz. radiatore pasta (or small pasta shape of choice)
1 1/2 cups cherry or grape tomatoes, quartered
1 heaping cup fresh basil, chiffonade
8 oz. mozzarella balls, pearls or ciliegine
flaky sea salt and freshly ground black pepper
balsamic glaze (optional)
Dressing
1/3 cup olive oil
1/4 cup white balsamic vinegar
1 lemon, juiced
1 tsp. Italian seasoning
1 tsp. crushed garlic
salt and pepper, to taste
Shake all salad dressing ingredients in a sealed mason jar or bottle until combined. Or whisk until emulsified in a bowl. Taste and adjust. Cook the pasta according to package directions. Drain and rinse under cold water. Add the cooked pasta to a large bowl along with the tomatoes, basil, and mozzarella. Pour the dressing on top and toss to combine. Taste and adjust any seasonings as desired and drizzle with balsamic glaze, if using. Serve and enjoy! Storage: sealed in an air-tight container for 3-4 days. The pasta will soak up the dressing so you can make more if desired when serving again. Make ahead: If you want to make this in advance and chill prior to serving, either reserve some dressing or make extra. Drizzle the dressing on and toss when ready to serve.
Caprese Sandwich
I sometimes add a grilled chicken breast to this sandwich for a hearty supper.
Ingredients
4 (3.5-inch) squares Focaccia, sliced in half (Fresh baguette, ciabatta rolls, and crusty sourdough are good options too).
Handful arugula
1 (8-ounce) ball fresh mozzarella cheese, sliced
2 large tomatoes, sliced
⅓ cup Roasted Cherry Tomatoes, optional
Pickled Red Onions, optional
Fresh basil leaves
Extra-virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper
Instructions
Assemble the sandwiches on the bread with the arugula, mozzarella, and tomato slices. Add the roasted tomatoes and a few pickled onions, if desired. Top with basil leaves and a drizzle of olive oil. Season with salt and pepper.
