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Italian caprese salad with mozzarella. Caprese salad is a great option for any occasion! Remember the recipe! Italian Chef Tips

Caprese is not just another of the many types of salads. Italians call it a fairy tale that embodies the harmony of taste and aroma. Typically, this dish, echoing the colors of the flag of sunny Italy, is served before pasta as an appetite-tantalizing snack. Despite the fact that caprese looks quite simple, not all chefs in restaurants with an “Italian bias” can really cook it.

The secret of the traditional Mediterranean taste lies in the careful selection of mozzarella, which should be smooth and juicy (do not use semi-hard types of this cheese and in no case replace the classic mozzarella with smoked ones). You should buy only the juicy and ripe tomatoes. Italians prefer meaty bullheart varieties.

Fresh basil adds a touch of freshness and indescribable aroma. Season salad olive oil cold pressed and pesto sauce with a rich aroma of garlic and parmesan. The pesto recipe should be classic, without additional spices. It is not for nothing that Italians themselves prepare this sauce according to a recipe that came from the cuisine of ancient Persia.

Name: Classic caprese salad
Date added: 19.01.2017
Cooking time: 60 minutes
Servings Per Recipe: 6
Rating: (No rating)
Ingredients

Classic caprese salad recipe

Put the nuts in a dry non-stick skillet and dry over high heat for 5 minutes, stirring occasionally. Bring to dark golden brown.

For the pesto sauce, pour 100 ml of olive oil into a tall bowl. Rinse the bunch of basil, pat dry. Separate two salad sprigs. Separate the leaves from the rest of the branches, place the basil in a bowl with oil. Pour in pine nuts... Beat the mixture with a blender for 3-4 minutes until a liquid paste.

Grate a piece of Parmesan with a fine grater. Peel the garlic cloves. Cut into pieces. Add shredded cheese and minced garlic to the butter and nut mixture. Beat for two minutes. Transfer to a glass container and refrigerate. The mass should not be homogeneous. Chunks are a sign of the right pesto.
Only from properly selected tomatoes and mozzarella will you get a real caprese. Cut the mozzarella into thin circles. Rinse the tomatoes, dry, cut into 5 mm thick circles. Place the tomato and mozzarella mugs on a flat dish, alternating with each other. Spread out so that you get a light overlap. Drizzle with olive oil. Season with salt, season with pepper. Wash two basil sprigs, dry, tear off the leaves and place on a plate. Place a little pesto on top of the mozzarella.

In different restaurants in Italy, the serving of the salad may differ. Caprese is in perfect harmony with the taste of a fresh crispy baguette, so you can spread the ingredients on thin slices of toasted bread. No less original is the option of feeding on skewers, when all the components are folded into an appetizing turret. You can use small mugs of mozzarella and cherry tomatoes to make salad in bowls.

The famous Caprese salad with mozzarella, fresh tomatoes and green basil is considered national dish Italy, because the colorful combination of these ingredients echoes the colors of the Italian flag. Making this simple salad with just three ingredients is easy, especially if you have a recipe for this attractive and mouth-watering dish on hand.

By the way, the trio of components harmonizes well not only in the salad. Using imagination, you can interpret an Italian baked appetizer - an example of a delicious puff.

Ingredients for 1-2 servings:

  • tomato - 1 large;
  • mozzarella cheese - 120-150 g;
  • green basil - 1-2 branches;
  • olive oil - 2 tsp;
  • balsamic vinegar - 1 tsp;
  • salt, pepper - to taste.

Caprese salad recipe with photo step by step

  1. Remove the mozzarella from the whey, let the liquid drain, and then cut the cheese into thin slices.
  2. We wash the tomato, wipe it with a napkin. After removing the stalk, cut the bright fruit into circles. It is desirable that the slices of mozzarella and tomato should be approximately the same in diameter - then the appearance of the salad will be flawless.
  3. Alternating, place the slices of snow-white cheese and tomato on a serving plate. Ingredients can be stacked in a circle or, for example, in 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.
  4. Sprinkle the blank with salt and freshly ground pepper. You can also add a dash of your favorite herbs for a pleasant scent. Next, sprinkle the almost finished Caprese with balsamic vinegar.
  5. Next, pour the colorful salad with olive oil.
  6. 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 decorate our italian dish... We serve an attractive three-color "composition" immediately!

Spectacular and delicious salad Caprese with mozzarella is completely ready! Enjoy your meal!


Insanely aromatic, delicious-tasting green Italian sauce under the mysterious name "Pesto" is familiar to many. It is often served with the Caprese appetizer, poured over pasta, spaghetti, and hot vegetables. Such a dressing mixture is made from the usual ingredients: it includes basil, fresh olive oil, Parmesan cheese or any similar variety, nuts, garlic, spices. Pesto sauce is prepared quite simply - in just 10-15 minutes.

The recipe for this delicious, spicy, extraordinary aromatic dish quite uncomplicated. You just need to prepare the ingredients, a sharp knife, a board, a pestle, a mortar to grind the nuts. If you wish, you can do this in a blender, but then the taste will not be so subtle and rich. Any salad will sparkle with new colors when you add a self-prepared, and not a tender bought in a store Italian sauce.

There are a lot of recipes using basil, garlic, nuts, cheese, olive oil. Let's take a look at the most popular options to know exactly how real Pesto is made. Salads seasoned with it will allow you to appreciate all the flavors of crushed spices, herbs and additives.

The recipe for traditional Italian Parmesan sauce

The traditional Pesto sauce, which Italians usually add to Caprese salad, cooks quickly. Pine nuts are not crushed, but are ground with a pestle. Chop the garlic finely with a knife, do not use a blender or crusher. It is these simple manipulations that give the dressing an unusually persistent aroma and spicy taste.

Ingredients:

  • 3 quarters cup of the freshest olive oil
  • half a glass of peeled pine nuts;
  • a large bunch of basil leaves;
  • 3 small cloves of garlic;
  • 50 grams of tender Italian Parmesan cheese.

Preparation:

  1. The garlic must be peeled and cut very finely by hand.
  2. Basil should be washed and dried.
  3. Nuts, and then cheese with herbs, need to be pounded with a pestle in a mortar or a stable dish.
  4. All ingredients must be mixed with olive oil until smooth.

Tips Italian chefs:

  1. If prepared correctly, the sauce can be stored in a sealed jar on the refrigerator shelf for several days. However, for Caprese, it is better to use fresh Pesto just made.
  2. If desired, the recipe can be slightly changed by replacing pine nuts with walnuts, peanuts, pistachios or ordinary seeds. You can add dressing not only to the Caprese salad. Any dish with tomatoes or cheese, even White bread go well with her spicy taste.

Spinach Italian Hot Sauce Recipe

Delicious pesto sauce is obtained not only with basil, but also with spinach. Salads with such a dressing will appeal to everyone, without exception. The recipe is quite simple, even a beginner can handle it. Having prepared an appetizer like "Caprese" from tomatoes and soft juicy cheese, you can enjoy the aroma, tenderness, pungency of the resulting dish.

Ingredients:

  • a bunch of washed spinach;
  • 1 large clove of garlic
  • 80 grams of any hard cheese;
  • half a glass of light olive oil;
  • half a glass of pine nuts;
  • a pinch of salt, ground pepper.

Preparation:

  1. Nuts must first be fried in a dry frying pan, then crushed.
  2. The cheese can be grated on a fine grater, the garlic with spinach must be cut with a knife.
  3. Now put all the ingredients in a blender, grind into a homogeneous mixture. Pepper, salt, mix with butter.

Hints:

  1. To make the salad tastier, the dressing and vegetables must be fresh.
  2. For a more flavorful sauce, add a little basil, cilantro or parsley to the spinach.

Spicy Spice Pesto Recipe

Meat or fish salads to which such a sharp and thick sauce Pesto will turn out spicy and tasty. Fans of spices and aromatic herbs will appreciate them, praising the dishes, begging the hostess secret recipe their creation. You can experiment each time by adding different nuts or herbs, changing the composition as desired. Even the usual Caprese salad will seem unusual and a little hot.

Ingredients:

  • a bunch of basil;
  • half a glass of peeled pine or walnuts;
  • half a lemon;
  • a third of a glass of olive oil;
  • freshly ground pepper;
  • 100g soft cheese;
  • 2 tablespoons of water;
  • 3 small cloves of garlic;
  • parsley;
  • salt.

Preparation:

  1. Nuts must first be fried in a pan, then grind or crushed.
  2. The cheese should be grated on a fine grater.
  3. Chop the basil, parsley and garlic very finely.
  4. The resulting mixture should be diluted with oil, water, add salt, pepper, mix everything well.
  1. Before you grease salads with this sauce, you need to let it brew a little, soak for a more tart aroma.
  2. Grinding greens with a blender into porridge is not worth it, it is better to just chop it with a knife. Dried basil, dill or parsley are not used for cooking, only fresh.
  3. This Pesto sauce can be added to both cold and hot salads, spread on toasts, and served with meat dishes.

Parsley and Nuts Sauce Recipe

Instead of green basil, you can take fresh juicy parsley, which will slightly change the taste and aroma of the dressing. It is good to add it to summer vegetable salads instead of the usual mayonnaise, vegetable oil. Such a bright green Pesto sauce is prepared very quickly, very few products are needed for it.

Ingredients:

  • a glass of parsley chopped with a knife;
  • half a glass of walnuts;
  • half a glass of olive oil;
  • 3 cloves of garlic;
  • 50 grams of Mozzarella cheese;
  • salt.

Preparation:

  1. Place the walnuts, garlic and cheese in the bowl of a food processor and grind for a few seconds.
  2. Then add chopped parsley to the mixture, mix everything.
  3. It remains to dilute the ingredients with olive oil, add to the salad.

Tips from Italian chefs:

  1. If the salads do not cook right away, you can keep the Pesto sauce for about 5 days. To do this, put it in a jar, pour it on top with a layer of olive oil, put it in a refrigerator or freezer.
  2. It is not necessary to grind products for a long time, they should not turn into porridge. Let there be heterogeneous pieces, so any salad will turn out much tastier and more aromatic.

Flavored Pesto with Mint, Cilantro and Basil Recipe

Pesto sauce, amazing in taste and the subtlest spicy smell, made from various herbs, will please even pampered gourmets. It can be added not only to salads, including the Italian Caprese, but also to soups, snacks, sandwiches or spaghetti. Any dish will sparkle with new notes, become appetizing and tasty. This dressing can even be served separately, allowing each guest to add to their salad on their own.

Ingredients:

  • a third of a glass of any nuts: cashews, pistachios, walnuts or peanuts of your choice;
  • a bunch of basil;
  • a few sprigs of mint;
  • a couple of sprigs of cilantro or dill;
  • powder of black and red pepper;
  • basil;
  • garlic;
  • tea spoon lemon juice;
  • half a glass of olive oil;
  • grams of 100 soft cheese like "Gouda".

Preparation:

  1. All greens and garlic should be finely chopped with a knife, without chopping too hard.
  2. Cheese must be grated through a fine grater, it is better to chop the nuts with a blender.
  3. All ingredients should be mixed with pepper, salt, lemon juice, add olive oil.

Helpful hints:

  1. It is recommended to add such a fragrant sauce to fish salads, dishes with seafood, vegetables.
  2. Any herbs and spices are suitable, up to lettuce leaves, broccoli and thyme with paprika.

Caprese appetizer with Italian recipe sauce

The aromatic and pungent pesto is best paired with tomatoes and soft cheese. That is why Italians often add it to Caprese salad, enjoying bright taste fast and tender appetizer... Having prepared such a dish once, then you want to make it constantly.

Ingredients:

  • 3 tomatoes with firm pulp;
  • 150 grams of Mozzarella cheese;
  • several sprigs of herbs: basil, cilantro, parsley, mint or spinach to choose from;
  • ready-made Pesto dressing.

Preparation:

  1. My tomatoes, cut into even slices.
  2. Cut the cheese into equal slices.
  3. We lay out the tomatoes and cheese on a plate in a circle, alternating them with each other.
  4. Decorate the middle with sprigs of greenery.
  5. Pour the sauce over the snack salad.

All these simple recipes The extraordinarily tasty and pleasant Pesto sauce is easy to make at home with herbs, olive oil, nuts and cheese on hand. Home and guests alike will be surprised to taste salads with a gentle but spicy Italian dressing.

In my opinion, caprese is not a salad, not an appetizer, not a meal. This is a harmony of taste, an explosion of colors, an indescribable symphony of aroma. The recipe for caprese salad - a real Italian caprese - is not as simple as it seems at first glance. So what does it include?

Caprese products

Mozzarella

Perfectly from black buffalo milk. Oh, don't turn the page right away, we all understand that with a perfect approach to cooking caprese, you can stay hungry, so we write "mozzarella" in the shopping list, and keep the origin in mind - what if you're lucky, who knows?

Nevertheless, when choosing mozzarella, strongly put aside semi-hard varieties of cheese, do not pay absolutely any attention to smoked varieties, but even juicy balls in brine, take it boldly and a lot. So, we look at the packaging (intact and strong) and look for the inscription “Mozzarella di Bufala”, and when we find it, we take this particular cheese.

Perhaps you will not be able to find mozzarella made from buffalo milk this time, then we replace it with simply mozzarella made from cow's milk... Of course, this is not the same calico, but the compromise is quite appropriate, do not be discouraged.

Tomatoes

Perhaps, in caprese, they are the main taste stain. Of course, the overall success of the salad is determined by the quality and excellent taste of all participants, but tomatoes are still the centerpiece. Best of all, this appetizer "sounds" tomatoes of the "Bull Heart" variety, however, any ground fruits with a pronounced taste, juicy and aromatic are also suitable.

Caprese is an off-season dish, you can cook it both in winter and in summer, fortunately, modern supermarkets make sure that at any time of the year you can buy whatever your heart desires. However, it should be understood that plastic tomatoes, which are full of store shelves before the New Year, are not the product that caprese will decorate.

Basil

Here, in general, everything is simple: fresh, with intact leaves, fragrant.

Olive oil

Of course, only of the highest quality and only cold pressed. The color should be slightly herbal, and the characteristic taste of olives should be clearly felt in the taste. Do not forget that good olive oil is fresh, young oil, so if you have a bottle in your closet that was saved from a trip to Greece three years ago, it is better to forget about it for another three years, so that later it can be used without regret for lubricating squeaky brothers ... In caprese, you need to add Extra Virgin Olive Oil and nothing else.

Pesto

for salad dressing it is better to do it yourself, it is not at all difficult. Powerful blender, velvet pine nuts, quality olive oil, luxurious parmesan, glossy basil leaves, a couple of cloves fragrant garlic- that's all the wisdom. Simple, but fresh, aromatic and do it yourself!

By the way, pesto is an optional ingredient in caprese. Three whales - cheese, tomatoes, basil, everything else just complements the taste of the appetizer, but considering how bright and talented the pesto is, I strongly recommend not to neglect his participation in the general event.

How to be known as a caprese connoisseur

Well, before moving on to the recipe, I propose to add a little theoretical knowledge that you can show off when the guests at the table start to cheer noisily, trying your caprese.

Contrary to popular belief, the name of the word did not come from the word "whim". Etymology - in the name of the Italian island of Capri, nestled in the Tyrrhenian Sea. Whether the dish was born on the picturesque slopes of the island, where K. Paustovsky and Oscar Wilde loved to visit, who inspired I. Aivazovsky and many filmmakers, is now not known for certain, however, it has been proven that caprese owes its name to him.

Yes, and do not forget the main thing: caprese is a kind of antipasti, traditional Italian appetizers of meat and seafood, which are accompanied by plenty of fresh, delicious vegetables and must be served on big platter while observing an important principle: food should not only be tasty, but also beautiful. That is why cheese is carefully laid out on a plate, chopped tomatoes are carefully transferred, basil is neatly arranged, an ensemble is sought in all this splendor, an ideal interaction of components, a perfect arrangement - and here it is, the caprese is ready, you can invite to the table!

In general, caprese is a very "Italian" recipe. The origin is a self-evident fact, this time. Local cuisine traditions and the habit of eating before antipasti pasta are two. But the funniest thing is that the finished caprese completely repeats the colors of the Italian flag: red - tomatoes, white - mozzarella, green - basil. Such is the symbolism. Let's get started?

Caprese salad recipe

Ingredients:
  • 2 medium sized tomatoes;
  • 200 g mozzarella;
  • 50 g of basil;
  • 2 tbsp. l. olive oil;
  • 1 tsp pesto;
  • salt, freshly ground black pepper to taste.

Let's start with the mozzarella - you need to get it out of the brine and cut into slices up to half a centimeter thick.

Tomatoes are the next step. Wash, dry, cut into slices of the same thickness as the cheese. It will also be great if the total size of the sliced ​​mozzarella and tomato slices is approximately equal. Yes, and do not forget that tomatoes must be carefully cut out the stalk.

Put vegetables and cheese on a beautiful large plate - alternately and slightly overlap.

Sprinkle with olive oil. You don't need much, but you shouldn't be greedy either.

If desired, add a little salt. Sprinkle with freshly ground black pepper.

Decorate with basil leaves, sprinkle with finely chopped herbs. Add a little pesto to each slice of cheese.

Ready! We serve immediately.

How to serve caprese salad

By the way, about the presentation- if you think that all options are limited to a large plate, I hasten to reassure you: there is a huge field for imagination.

Caprese can be served in the form of sandwiches - slices of a crispy baguette, on which mozzarella, tomatoes, basil, slightly flavored with olive oil will sit comfortably ... Sometimes, you must agree, you can easily give half your kingdom for such a treat!

A beautiful "guest" option - "turrets" of cheese, tomatoes and basil. Spiced with pesto, they look amazing!

Skewers are a great way to treat delicious snack during the buffet table. "Pillow" from baked peppers or zucchini, on which the freshest tomatoes and cheese rest - a hearty combination of warm and cold. Multicolored mousse in cups - not caprese, of course, but also an option!

By the way, antipasti in portion molds is a very elegant idea. Take beautiful dishes of an unusual shape, put bright tomatoes, snow-white cheese in it, decorate with coquettish looking basil leaves - and immediately the spirit of the holiday appears, the presence of solemnity, cheerful laughter, and beloved friends is felt. To implement this idea, it is better to take cherry tomatoes and baby mozzarella. Putting everything neatly in tiny cups, you get a non-standard verrine - an original way of serving salads and snacks, in which the ingredients are stacked in layers and offered to the table in a bowl whose volume does not exceed 170 ml.

No less opportunities for creativity open up when trying to fantasize about ingredients for caprese. The classics of the genre are good, but experiments are also great! How else will you understand how delicious caprese with fresh mushrooms if you don’t prepare it soon?

Nuts, figs, strawberries, arugula, grapes - taste, combine and enjoy the natural taste of freshness, nature, vitamins!

Caprese is an important part of modern Italian cuisine, but its history is only 250 years old. This is due to the fact that for several centuries before that, tomatoes were almost never eaten raw.

Now it is popular not only at home, but also in many other European countries. This lightweight and beautiful salad quickly satisfies hunger and does not cause the feeling of overeating, therefore it is always present in the daily menu of Italians.

What it is

It is usually made with tomatoes and mozzarella. This easy-to-prepare and pleasant appetizer has long been elevated to the rank of national.

By outward signs ready meal resembles the national flag of the Italian Republic.

Composition, how to choose products for a dish

Ideally, mozzarella is made from black buffalo milk. It is difficult to find such a delicacy in our country. But if you find Mozzarella di Bufala postscript on the package, then don't hesitate to buy!

But caprese cheese made from buffalo milk is not always possible to find, especially outside the big cities.

In these cases, a product made from cow's milk is used.... It can be found in the dairy section of every supermarket.

Tomatoes are the root flavor ingredient... The most suitable for caprese are "Bull Heart" tomatoes.

If there are no such tomatoes at hand, do not worry. The main thing is that vegetables have freshness., pronounced taste and sweet aroma.

Basil must be fresh, have whole leaves and a strong characteristic aroma.

Olive oil should be taken exclusively Extra Virgin of the highest grade, cold pressed. It should show the specific aroma of olives, and the color should be slightly herbal.

How to cook

With mozzarella

Ingredients:

Preparation:

  • Rinse the tomatoes, dry and cut into 5 mm circles. Cut the cheese balls into 7 mm thick pieces. Rinse the greens and dry them.
  • We spread the cut tomatoes and mozzarella on a saucer in turn. Season the salad with salt and freshly ground black pepper. Sprinkle with balsamic vinegar and oil. Top with fresh basil leaves.

With chicken fillet

Ingredients:

  • 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;
  • Salt (to taste);
  • Freshly ground pepper (to taste).

Preparation:

  • Heat the grill to medium temperature. Prepare the caprese sauce: mix the garlic, oil, vinegar or wine, salt and pepper into a homogeneous mass.
  • Put the chicken, pre-cut into small slices, in a shallow saucepan and coat it with 2 tablespoons of the mixture.
  • Place the chicken on the grill, cover and cook for about 4 minutes. During this time, the meat should turn white at the edges and be covered with a golden crust on top. Turn the chicken over and cook for another 4 minutes until cooked through. Remove the chicken from the grill and let cool for 5 minutes.
  • We take a voluminous dish, put lettuce leaves there and mix with half of the remaining sauce. Place the soaked leaves on plates. We spread slices of cheese and tomatoes on them. Spread the rest of the sauce over the surface. Put chicken pieces on top. Salad ready!

With pesto sauce

Ingredients:

  • Tomatoes - 120 g;
  • Olive oil - 20 ml;
  • Mozzarella - 120 g;
  • Pesto - 10 g;
  • Basil - 6-7 leaves;
  • Balsamic vinegar - 10 ml;
  • Freshly ground pepper (to taste);
  • Salt (to taste).

Preparation:

Cut ripe tomatoes and cheese balls into slices. Put the pieces one by one on a plate. Sprinkle on top with oil and seasoned balsamic vinegar. Serve with green leaves and season (preferably with Genoese). You can serve!

On skewers

Ingredients:

  • Cherry tomatoes - 20 pieces;
  • Mozzarella - 300 gr;
  • Olive oil - 2 tablespoons;
  • Fresh basil leaves - 6-7 pieces;
  • Salt (to taste);
  • Ground allspice (to taste);
  • Toothpick skewers - 20 pieces.

Preparation:

Peel the cherry tomatoes, rinse and put in a bowl... Cut the cheese balls into 20 cubes, approximately the size of the cherry. Add to the tomatoes. Season everything with salt and pepper. Cut the washed and dried leaves and add to the mixture. Fill with oil on top.

Mix all the ingredients thoroughly, but very carefully. On a wooden skewer, string cheese and tomato in turn. Put the finished skewers on a plate. Pour the rest of the oil over the ingredients, season with allspice.

In the form of a cake

Ingredients:

  • Mozzarella - 70 grams;
  • Cherry tomatoes - 150 grams;
  • Basil - 7-8 leaves;
  • Vegetable oil - 20 g;
  • Salt, freshly ground pepper (to taste).

Preparation:

We wash small sweet tomatoes, peel the stalk... Cut the tomatoes across into 2 equal parts. Put the cut side up on a plate and season with salt.

Divide the cheese balls into circles commensurate with the tomatoes... Put the pieces of cheese on top of 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.

Pizza

Ingredients:

  • Dry active yeast - 14 g;
  • Water - 480 ml;
  • Olive oil - 200 ml;
  • Salt - 3 teaspoons;
  • Wheat flour - 120 g;
  • Garlic - 8 cloves;
  • Rosemary - 60 g;
  • Asiago - 120 g;
  • Basil - 7-8 leaves;
  • Cherry tomatoes - 1 kg;
  • Mozzarella - 340 g.

Preparation:

Dissolve 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 chopped garlic and rosemary. In the center of the mixture we make a depression and pour the yeast solution into it.

Stir the mass until it is formed soft dough... Cover the dough and place in a warm place for 50 minutes to ripen.

Add the remaining 2 cups flour to the risen dough... Knead until the flour is completely mixed with the dough. Then we continue to knead for about 5 minutes until the dough is soft and pliable.

We heat the oven to 200C. Place the baking sheet with the dough in the upper part of the oven. We warm up for 30-35 minutes.

Return the dough to the dish and put it back in a warm place for 35 minutes.... After ripening, divide into 4 equal parts. Roll each cake on a floured board. The size of the cake should correspond to the size of the baking sheet and be approximately 1 cm thick. Lubricate the surface of the pizza with 1 tablespoon of oil.

Sprinkle each pizza with 30 g grated cheese asiago... Put cut small cherry tomatoes, basil, pieces of mozzarella on top. Put the cake on a baking sheet and send to the oven. In 9 - 12 minutes the pizza is ready!

With avocado

Ingredients:

  • Mozzarella - 250 g;
  • Tomatoes - 4 pieces;
  • Avocado - 1 piece;
  • Arugula - 200 g;
  • Basil - 7-8 leaves;
  • Pitted olives - 10 pieces;
  • Vegetable oil;
  • Balsamic vinegar;
  • Salt;
  • Pepper.

Preparation:

Divide tomatoes and cheese into thin slices... We spread them one by one along the edge of the plate. Cover the center of the dishes with arugula. Put the cut avocado on it, and olives in the very center. Season with salt and pepper vegetable oil and balsamic vinegar. Decorate with basil on top.

With watermelon

Ingredients:

  • 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.

Preparation:

Cut the cheese into small circles and put it on the bottom of the saucer. Cut the pulp of the watermelon into small cubes, after removing all the seeds. We try to make the cubes the same size. Separate the basil leaves from the stem, rinse and dry.

In a separate bowl, thoroughly mix the mixture of oil, lemon juice and zest, salt and pepper. Put the cubes of watermelon pulp into the resulting mass and mix gently, trying not to damage or crush the pieces.

Gently place the watermelon soaked in the mixture on the cheese, which was previously laid out in a salad bowl. Cover everything on top with the remaining mixture and serve with the leafy greens.

With shrimps

Ingredients:

  • Cherry tomatoes - 10-15 pieces;
  • Mozzarella - 10-15 balls;
  • Arugula - 100 gr;
  • Shrimp - 10 pieces;
  • Olive oil;
  • Balsamic vinegar.

Preparation:

Cover shallow dishes with a layer of arugula... Lay out cherry tomatoes on top, balls of cheese of the same size, boiled or steamed shrimps. Season with a mixture of balsamic vinegar and vegetable oil.

With olives

Ingredients:

  • Tomatoes - 2 pieces;
  • Mozzarella - 130 g;
  • Pitted olives - 70 g;
  • Olive oil - 40 g;
  • Lemon juice - 20 g;
  • Salt and pepper to taste.

Preparation։

We wash the tomatoes, peel and cut into cubes... We also cut the cheese into cubes, according to the size of the tomato cubes.

Put tomato cubes on the bottom of the portioned bowls. Then add the mozzarella. Next comes another layer of tomato cubes. Lay out the olives on top.

Mozzarella, tomatoes and basil are laid out in order on a fragrant toasted toast lightly watered 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.

The salad looks exquisite in various forms. Here you can use all your imagination. An elegant serving with juicy tomatoes on a background of white cheese and fresh leaves of greens will brighten any holiday!

Cooking caprese in any form will not take long. It is perfect for serving before a light hot meal, if you have unexpected guests.

This review has presented the most common variations of the popular Italian salad. Gourmets can add their favorite products to their taste and discover new flavors. Bon Appetit!

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