- Advertisement -
FoodMozza's Caprese Salad - A Cozy Kitchen

Mozza’s Caprese Salad – A Cozy Kitchen

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This Caprese Salad is inspired by Mozza Pizzeria in Los Angeles, California. Slow-roasted tomatoes are served atop a bed of burrata cheese, a spoonful of fresh pesto and a drizzle of extra-virgin olive oil. Serve this alongside Pasta al Limone and a crisp Aperol Spritz for a delicious Italian-inspired dinner.

The thing I love about Italian food the most is the simplicity. Simple food made with incredible, fresh ingredients. That’s how I think of summer-y Italian food. And the caprese salad is no exception. I’m obsessed with tomatoes. My favorite way to prepare them is a few ways: in a Tomato Sandwich, making Tomato Confit or roasting them to make a Sheet Pan Tomato Soup. All are amazing. This is my other favorite way.

Ingredients You’ll Need for a Mozza’s Caprese Salad

Traditionally a caprese salad is made with sliced summer tomatoes, sliced mozzarella, and a few sprigs of fresh basil, a drizzle of extra-virgin olive oil and a few cracks of black pepper. Simple salad.

  1. Burrata. I love the use of burrata in this because it makes it that much more indulgent and delicious.
  2. Cherry Tomatoes. I love them on the vine for a beautiful presentation but it’s not necessary!
  3. Basil. We’re making a quick pesto for this dish and it is SO good.

For the rest of the ingredients, please refer to the recipe index card below!

Video on How to Make a Caprese Salad

How to Make Mozza’s Caprese Salad

  1. Preheat the oven to 300 degrees F. Add the tomatoes to a baking dish and drizzle it with olive oil and a few pinches of salt. And then roast for 30 to 35 minutes. As a result, they’ll be super soft. Allow them to come to room temperature.
  2. Meanwhile, make the pesto. To a food processor add the pine nuts, garlic, Pecorino Romano and Parmesan-Reggiano. Pulse until ground up; then add the basil and olive oil. Overall we’re looking for a nice smooth consistency. Give it a taste test and then add a few pinches of salt.
  3. Plate it up! Add the burrata cheese to the bottom of a wide bowl. Add a few spoonfuls of pesto. And then add the tomatoes. Lastly, drizzle with some extra-virgin olive oil.

Tips and Tricks

  • Freeze the Pesto. You can freeze any excess pesto in a freezer-safe container for up to 2 months. If you have any extra pesto, toss it with pasta (like my Pistachio Pesto).

Recipe FAQs

Why is it called Caprese salad?

The salad is named after the Italian island, Capri, where it originates. This salad represents the colors of the Italian flag: red, green and white.

Can I skip adding the pesto?

Sure, if you don’t want to make the pesto, you can top it with balsamic vinegar.

How is Mozza’s Caprese Salad different from a traditional caprese salad?

Traditionally mozzarella is the cheese of choice; but Mozza’s caprese salad utilizes fresh burrata made on site. Instead of using leaves of basil, a pesto is made. As well as the tomatoes being slow-roasted versus just cut raw.

What to Serve with this Caprese Salad

If you tried this Caprese Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

To Slow-Roast the Tomatoes:

  • Preheat oven to 300 degrees F. In a baking dish, add the vine-ripened tomatoes, drizzle with olive oil and top with a few pinches of salt.

  • Transfer to the oven to roast for about 30 to 35 minutes, until they have released some juices and their skins are all wrinkly. Set aside to come to room temperature.

To Make the Pesto:

  • In a food processor, add the pine nuts, garlic, Pecorino and Parmesan. Pulse until thoroughly combined and until it’s all ground up. Add in the basil leaves and olive oil. Blend up one last time until it forms a pesto, about 30 seconds.

To Assemble the Salad:

  • Add the burrata to a wide bowl. I like to spread it out into one even, thinnish layer. Add a spoonful or two of pesto. And then arrange the tomatoes on top. Drizzle with a glug of olive oil. And serve with bread.

Serving: 4g | Calories: 411kcal | Carbohydrates: 2g | Protein: 9g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 86mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 861IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Subscribe Today

GET EXCLUSIVE FULL ACCESS TO PREMIUM CONTENT

SUPPORT NONPROFIT JOURNALISM

EXPERT ANALYSIS OF AND EMERGING TRENDS IN CHILD WELFARE AND JUVENILE JUSTICE

TOPICAL VIDEO WEBINARS

Get unlimited access to our EXCLUSIVE Content and our archive of subscriber stories.

Exclusive content

Latest article

More article

- Advertisement -