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Tomatoes and Mozzarella Salad recipe | Caprese Salad | tomatoes, olives Mozzarella Salad |
Tarla Dalal
03 February, 2012
Table of Content
Tomatoes and Mozzarella Salad recipe | Caprese Salad | tomatoes, olives Mozzarella Salad |
The Tomatoes and Mozzarella Salad, universally celebrated as Caprese Salad, is a quintessential Italian dish renowned for its vibrant simplicity and fresh flavors. Its origin is deeply rooted in the Campania region of Italy, particularly on the island of Capri, hence the name "Caprese." This salad is believed to have been created after World War I, perhaps as a culinary tribute to the Italian flag, with its distinct colors: red (tomatoes), white (mozzarella), and green (basil). It embodies the Italian philosophy of using high-quality, fresh ingredients to create a dish where each component shines.
While the classic Caprese salad typically features only tomatoes, fresh mozzarella, and basil with a drizzle of olive oil, this particular Tomatoes and Mozzarella Salad with olives takes a delightful detour by incorporating a homemade black olive pesto, adding an extra layer of complexity and savory depth. The star of this elevated version is the Black Olive Pesto, which is a rich blend of 6 black olives, 2 tbsp broken cashew nuts (kaju)(a smart substitute for traditional pine nuts), a pinch of dry red chilli flakes (paprika) for a subtle kick, and a pinch of freshly ground black pepper (kalimirch).
The pesto's aromatic foundation is built with 2 tbsp olive oil and 1 tsp finely chopped garlic (lehsun). The inclusion of 2 tbsp Parmesan cheese adds a salty, umami note, while 1/4 cup fresh basil leaves tie all the flavors together with their distinctive aroma. All these ingredients are combined and blended in a mixer into a smooth paste, then transferred to a bowl and kept aside, ready to elevate the salad.
The main components of the salad are 3 medium tomatoes, cut into thick, luscious slices, and 250 gm buffalo sliced mozzarella cheese, also cut into thick slices. The use of buffalo mozzarella is traditional, known for its soft texture and milky flavor, but the recipe thoughtfully suggests substituting with feta cheese if buffalo mozzarella is hard to find, offering a slightly salty, tangy alternative of Greek origin. These slices are artfully arranged on a plate and initially drizzled with 2 tbsp olive oil, enhancing their natural flavors.
The assembly and serving of this Tomatoes, Olives, Mozzarella Salad are designed to preserve freshness and vibrancy. Just before serving, salt to taste is sprinkled over the arranged tomato and cheese slices. Then, generous spoonfuls of the prepared black olive pesto are delicately placed over the slices, followed by a final drizzle of 1 tbsp balsamic vinegar, which provides a beautiful acidic contrast.
To complete this visually appealing and flavorful dish, it's garnished with fresh basil leaves and a final sprinkle of a little more salt. This salad is best served immediately, ensuring the freshness of the ingredients is at its peak. The combination of sweet tomatoes, creamy mozzarella, salty olive pesto, and tangy balsamic vinegar creates a harmonious explosion of flavors, making it a sophisticated yet simple salad perfect for any meal. The versatile pesto, a highlight of this recipe, can also be creatively used to make a delicious pasta dish, showcasing its diverse culinary potential.
Tags
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
4 servings
Ingredients
For The Black Olive Pesto
2 tbsp broken cashew nut (kaju)
a pinch dry red chilli flakes (paprika)
a pinch freshly ground black pepper (kalimirch)
2 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
2 tbsp parmesan cheese
1/4 cup fresh basil leaves
salt to taste
Other Ingredients
3 medium tomato , cut into thick slices
250 gm buffalo sliced mozzarella cheese , cut into thick slices
1 recipe black olive pesto, recipe above
2 tbsp olive oil
1 tbsp balsamic vinegar
salt to taste
basil leaves for garnishing
Method
For the black olive pesto
- Combine all the ingredients and blend in a mixer into a smooth paste.
- Transfer in a bowl and keep aside.
How to proceed
- Arrange the tomato and mozzarella slices on a plate and drizzle some olive oil over it. Keep aside.
- Just before serving, sprinkle some salt and spoon out the black olives pesto over the tomato and cheese slices and sprinkle some balsamic vinegar on top.
- Garnish with basil leaves and sprinkle a little salt.
- Serve immediately.
Tomatoes and Mozzarella Salad recipe with step by step photos
