caprese salad

Hot Caprese Dip is a party appetizer favorite using mozzarella, pesto and sweet tomatoes. An easy appetizer your guests will love!

Hot Caprese Dip

NatureSweet™ Tomatoes (, halved and divided)

mozzarella cheese

monterey jack cheese

sour cream

pesto sauce

fine sea salt

white pepper

Cooking Spray

Preheat oven to 350 degrees.&nbsp;

In a medium mixing bowl, combine shredded mozzarella cheese, shredded monterey jack cheese, sour cream, pesto sauce, fine sea salt, white pepper and 1 cup halved tomatoes.&nbsp;

Coat a 1.5 quart casserole dish with cooking spray. Transfer dip to casserole dish.&nbsp;

Top dip with remaining 1/2 cup tomatoes.&nbsp;

Bake for 25 minutes, or until warm and bubbly.&nbsp;

Remove and stir well to combine. There will be liquid on the top, this will mix with the cheese to form a thicker cheese dip. Allow to rest for 10 minutes before serving.&nbsp;

Serve with crackers or crostini.&nbsp;

If you've tried this recipe, come back and let us know how it was!&nbsp;

The best Caprese salad you'll ever have! Great ingredients are the key. Use ripe summer tomatoes, burrata or mozzarella, fresh basil and olive oil. Recipe yields 4 generous or 6 smaller servings.

Heirloom Caprese Salad

mixed heirloom tomatoes tomatoes

burrata

basil leaves (smaller leaves look nicer)

olive oil

black pepper

With a serrated knife, cut the tomatoes into 1/4&#8243; thick slices. Arrange them on a large serving platter, overlapping their edges and varying the shapes as best you can.

Cut the burrata or mozzarella into 1/4&#8243; to 1/2&#8243; slices (burrata is tricky since the inside is so creamy; I cut it into 1/2&#8243; slices and gently tugged the slices into smaller sections, see photos). Tuck the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter.

Sprinkle basil leaves all over, and tuck a few more into the crevices. Drizzle the olive oil over the salad. Sprinkle generously with salt and pepper.

For the best flavor (if you have the time), let the salad rest for 30 minutes so the tomatoes release some juices and the flavors have time to mingle. This salad is best served within a few hours. Leftovers will keep, covered and refrigerated, for up to 3 days.

I appreciated the info on the type of cheese. I made a Caprese earlier this week and used the mozzarella packed in water - really horrible stuff! Absolutely no flavour. I will follow your recommendations next time. It’s the perfect salad for a hot summer day! Thankyou :)

My husband just lovingly brought home a giant bag of tomatoes to which I said, “shoot what am I going to make with all of these tomatoes?!” Cooke &amp; Kate to the rescue!

I make this every summer -  I add sliced peaches, a drizzle of balsamic reduction from TJ's, and a sprinkle of Maldon sea salt!

I could eat Caprese salad every night for the rest of my life. We are making this tonight with heirloom tomatoes from the store and garden tomatoes from my yard. Found burrata, too. I love Caprese salad, one of the best I ever tried was served on a sea salt block. You really can't go wrong when your ingredients are so good! I do prefer mine with balsamic, and I too like to mix it up and add avocado slices and juicy peaches. The more summer bounty, the better!

Amazingly simple and tasty, though best to have fresh tomatoes in season, as they're the main ingredient.

I made this delicious and beautiful salad. I usually make little towers with the tomatoes, cheese and basil but this was so much better and the flavors married better. Using the heirloom tomatoes was a wonderful new element and added more flavor and of course the presentation was almost too pretty to eat! Thank for a new twist on an old favorite.

After enjoying an amazing ricotta appetizer at an Italian restaurant a couple weeks ago, I got it in my head to make ricotta at home, and I did it this morning! But I felt bad just standing at the counter and eating it on little slices of toasted French bread, so I used some to make this salad. Ricotta may not be the traditional cheese, but oh my, was it good! I'll make another salad for dinner guests tomorrow (if I don't eat all the cheese before then!) Thank you Kate - your recipes are always perfection!

I can't wait to try this!  We've been addicted to Caprese Salad since our first tour in Italy.  Our stops included a visit to the Isle of Capri, as beautiful a site as this salad is delicious!  Last summer, I learned to make our own fresh mozzarella from whole milk.  You should try it, it only takes a few ingredients and about an hour and I get the equivalent of about two grocery store balls.  Oh, and try drizzling your salad with balsamic glaze just before serving.  I saw elsewhere that you love the taste and every Caprese I had in Italy was drizzled with it.

This Caprese salad looks really tasty, we also have a tasty and easy to make Caprese salad recipe.


Caprese Salad or Insalata Caprese is a simple salad of fresh mozzarella and tomatoes topped with basil and a splash of balsamic. A perfect end of summer appetizer or side dish, especially when tomatoes are at their peak.

Caprese Salad

tomato

mozzarella

basil leaves (sliced)

tsp extra virgin olive oil

tsp balsamic vinegar

salt and fresh pepper

Place sliced mozzarella on a large plate or platter.

Top with tomato, olive oil, balsamic, basil, salt and pepper.

Bruschetta Salad

lettuce

cherry tomatoes (halved)

tbsp basil

tsp salt

Bocconcini

croutons

balsamic glaze

In a large salad bowl season romaine, tomatoes and basil with salt. Toss in croutons and bocconcini. Toss with olive oil. Drizzle with balsamic glaze, start with one tablespoon and add more as needed.

A flavorful summer salad with fresh heirloom tomatoes, delicious burrata, and plenty of basil and balsamic reduction.

Tomato Burrata Salad

tsp black pepper

paprika

oregano

Tbs basil (chiffoned)

Heirloom tomatoes (green, red, dark red)

mini heirloom tomatoes

basil leaves

2-4 Tbs balsamic reduction (or balsamic glaze)

In a small bowl, mix together olive oil, ground black pepper, paprika, oregano, and chiffoned basil. Set aside.

Slice heirloom tomatoes into 1 cm thick slices.

Halve or quarter mini heirloom tomatoes

Lay tomatoes out on a platter.

Halve the burrata or quarter it. Place it over the tomatoes.

Drizzle with the olive oil and seasoning mixture.

Chiffon the two large basil leaves, and sprinkle over the top of the platter.

Drizzle with balsamic reduction or balsamic glaze.

Serve immediately.

Fresh, healthy, and delicious Caprese Stuffed Air Fried Avocados need to be on your dinner plate tonight. Crispy avocados are stuffed to the brim with juicy cherry tomatoes, basil and baby mozzarella with a drizzle of balsamic glaze on top. This easy vegetarian dinner is truly irresistible!

Caprese Stuffed Air Fried Avocados

**avocados peeled, seeded and halved

panko bread crumbs

salt and pepper,

avocado oil spray (or olive oil spray) *optional

grape or cherry tomatoes, halved

oz baby mozzarella balls

basil,

balsamic glaze,

https://mediavine-res.cloudinary.com/video/upload/lltlwj9zhjiubpwesmr2.mp4

Caprese Stuffed Air Fryer Fried Avocado

Arugula Caprese Salad is THE perfect 15-minute summer salad. Fresh arugula, cherry tomatoes, red onion, and basil, combined with marinated mozzarella balls and a balsamic vinegar dressing. Simple and fresh!

Arugula Caprese Salad

arugula

red onion (- sliced thin)

red, orange, and yellow cherry tomatoes (- any combination)

mozzarella balls

Tablespoons fresh basil (- chopped)

Tablespoon balsamic vinegar

honey

kosher salt and black pepper (- to taste)

Slice red onion thinly. Slice cherry tomatoes in half.

Drain mozzarella balls while reserving a couple of tablespoons of the marinade.

Combine salad by mixing arugula, red onion, cherry tomatoes, mozzarella balls, and basil.

Prepare dressing in mason jar by combining olive oil, balsamic vinegar, reserved marinade, a splash of honey, and salt and pepper. Shake well and set aside.

To serve, drizzle the dressing on the salad.

Super simple, yet super yummy and satisfying.

Avocado Caprese Pasta with Grilled Broccoli Rabe.

short cut pasta

broccoli rabe

salt + pepper (to taste)

buffalo mozzarella or fresh mozzarella balls

heirloom cherry tomatoes (halved)

basil

tomatoes

avocados (sliced)

prosciutto

white balsamic vinegar (for drizzling)

olive oil (for drizzling)

garlic (finely chopped or grated)

roasted cashews (almonds (pistachios, walnuts

parmesan cheese (grated)

salt and pepper (to taste)

Heat a grill, grill pan or skillet to medium high heat. Toss the broccoli rabe with olive oil, salt + pepper making sure all the broccoli rabe is evenly coated in olive oil. Place the broccoli rabe on the hot grill and cook for 2-3 minutes per side or until the broccoli rabe is lightly charred. Remove from the heat and place on a plate. Chop into 1 inch pieces.

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain.

Add the hot pasta to a large serving bowl and toss with the pesto, mozzarella, cherry tomatoes, basil and grilled broccoli rabe until well combined. Add the larger heirloom tomatoes and gently toss once more. Arrange the avocado and prosciutto on top. Sprinkle the pasta with salt + pepper to taste.

Divide the pasta among bowls or plates, serve with balsamic and olive oil. EAT!

Finely chop the basil and arugula, add it to a medium size bowl. Chop the cashews and finely mince or grate the garlic, add them to the bowl with the basil and arugula. Add the parmesan and a pinch of salt + pepper. Pour in the olive oil. Using a fork mix well and then sort of mash all the ingredients together with the fork. If desired add more olive oil until your desired consistency is reached.

Homemade Pesto

If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements &mdash; mozzarella, tomatoes, basil, salt and olive oil &mdash; and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn&rsquo;t think of it sooner. Serve with a crusty loaf of bread on the side. Featured in: Caprese Antipasto: A Summertime Italian Wedding.&nbsp;

          Caprese Antipasto        

ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

mozzarella,

ripe tomatoes, in assorted colors if possible

cherry tomatoes, in assorted colors if possible

olives

prosciutto,

Delish.com packed the classic flavors of caprese into a pasta salad.

Caprese Pasta Salad

fusilli,

ciligini,

pt. grape tomatoes, halved

c. thinly sliced basil,

Balsamic glaze, for drizzling

c. extra-virgin olive oil

tbsp. red wine vinegar

Italian seasoning

garlic,

kosher salt

https://streaming.hearstdigitalstudios.com/manual_upload/5936bf06d559304b9bef260f/mp4/CapresePastaSalad_FULL_FINAL_1496760080_4000_hd_v3.mp4

We'll eat anything topped with balsamic drizzle, but especially this.

Plums add a gentle sweetness along with a tart twist to this classic salad.

Caprese salad with plum

(about 6 medium) ripe plums

heirloom tomatoes

Tbsp balsamic vinegar

Sea salt and black pepper

Extra virgin olive oil

Cut the plums in half and remove the seeds. Slice each plum into 8 wedges.

Cut tomatoes into various shapes – slices, halved, and wedges.

Combine plums and tomatoes in a bowl and add balsamic vinegar. Toss to combine and allow to marinate for 5 minutes.

Prepare your mozzarella or bocconcini by tearing into bite-sized chunks. Add the mozzarella and basil leaves to the tomatoes and plums, and toss to combine. Season well with sea salt and black pepper and drizzle generously with extra virgin olive oil.

This Roasted Cherry Tomato Caprese salad is certain to become a favourite. It is light, full of flavour and so easy to make. You can serve it as an appetiser or as a side dish. Don’t miss the opportunity to mop up the delicious juices with some crusty bread.

Roasted Cherry Tomato Caprese Salad

500 g cherry tomatoes (I used heirloom)

garlic, crushed (See Note 1)

extra virgin olive oil (See Note 2)

tsp sugar (See Note 3)

tsp sea salt flakes (See Note 4)

mozzarella ball, torn into pieces (See Note 5)

sea salt flakes

Preheat your oven to 180 Degrees C (355F).

Wash and dry the tomatoes, halve any that are large. Pierce the whole tomatoes with the tip of a sharp knife. It will prevent them from bursting in the oven.

Place the tomatoes in a medium-size bowl.Add the crushed garlic, olive oil, sugar, dried oregano and salt and toss together.

Turn onto a rimmed baking tray and place in the preheated oven.Bake the tomatoes for about 30 minutes or until they begin to caramelise.Remove the tray from the oven and set aside to cool.

When cool, remove the crushed garlic. Arrange the tomatoes on a serving platter with the torn mozzarella and the basil leaves. Pour the roasting juices over the tomatoes.

Add a sprinkle of good quality sea salt flakes just before serving.Serve as an appetiser with crusty bread to mop up the juices, or serve as a side dish - See Note 6.Also delicious served with a drizzle of our Balsamic Glaze.

https://content.jwplatform.com/videos/HxInLsvu.mp4

Roasted Cherry Tomato Caprese Salad is a delicious spin on a classic Italian dish. The Cherry Tomatoes are roasted to perfection, for maximum flavour.

Make the most of sweet summer tomatoes with this simple but delicious caprese salad from Delish.com.

large or 6 medium ripe tomatoes, sliced

Extra-virgin olive oil, for drizzling

Flaky sea salt

What is your favorite dish with fresh tomatoes?

On a large plate or platter, layer mozzarella and tomato slices in an alternating pattern. Drizzle with olive oil and season with salt and pepper.

Peach Tomato Caprese Salad

peaches,

heirloom tomatoes, sliced

Basil leaves

lemon juice

pesto

Kosher salt and fresh ground black pepper

Balsamic glaze

In a small bowl whisk together the lemon...

In a small bowl whisk together the lemon juice, pesto, honey, salt and pepper. Taste for seasoning and set aside.

On a large serving plate arrange the slices...

On a large serving plate arrange the slices of tomato, mozzarella, peaches and basil leaves. Drizzle the pesto vinaigrette over the salad. Finish with a drizzle of balsamic glaze or aged balsamic vinegar.

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Top 27 caprese salad recipes from across the web

The most viewed caprese salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Caprese Dip

Heirloom Caprese Salad

Caprese Salad

Bruschetta Salad

Tomato Burrata Salad

Caprese Stuffed Air Fried Avocados

Arugula Caprese Salad

Avocado Caprese Pasta with Grilled ...

Caprese Antipasto

Caprese Pasta Salad

Caprese salad with plum

Roasted Cherry Tomato Caprese Salad

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Peach Tomato Caprese Salad

Caprese Zoodles

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The most viewed caprese salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine