☰ menu   

Caprese Salad, Reimagined

There’s nothing that tastes more like summer than a caprese salad. It’s fresh, simple, and light, and a universal favorite. Herbaceous basil, pillowy mozzarella, and juicy tomatoes just go together, there’s no denying that — but it’s always fun to mix up a classic. These three variations on caprese have us dying for dinnertime.

Burrata and Heriloom Tomato Caprese Salad

photo by foodiecrush

This recipe is very simple, but far from basic. Heidi from FoodieCrush says, “The simpler the recipe, the more imperative the need for extraordinary ingredients.” So we suggest a fresh, creamy Burrata from BelGioioso to balance with the juicy, ripened heirloom tomatoes. Or, trek to the farmers’ market and pick up all these ingredients grown and made by local artisans. Delicious!


Caprese Salad with Fried Capers and Basil

photo by Laura Sant

Frying things only makes them better, right? “Briny and slightly crispy” fried capers add crunch and a kick of salt to this riff on a caprese salad from Saveur. Not only is olive oil drizzled on top of this salad as with a traditional caprese, but it’s also used to fry the capers and basil leaves into delicate crisps. For some conversation starters at your al fresco dinner (what, you weren’t inspired by this salad like we were?), scour our article on pasta filata cheeses for fun facts about mozzarella.


Caramelized Peach Caprese with Smoked Sea Salt

photo by how sweet it is

Caprese is certainly summery in its original form, but peaches instead of tomatoes? Now that is some SERIOUS summer-in-a-salad. The softened, caramelized fruit pairs well with the creamy mozzarella and smoky, zingy sea salt (is your mouth watering yet? Ours is). Goat cheese and honey would make for a great substitution as well. Oh, the possibilities!

Erica Mixon

Erica Mixon is an editorial intern at Culture. Mixon is also the arts editor of Emerson College's student-run newspaper, the Berkeley Beacon, and editor in chief of an upcoming human resources blog, HRTalentManagement. While Erica is not editing or writing, she enjoys spending time in her hometown of Ogunquit, Maine.

Support Local Cheese Makers and Mongers!