Patrick Oconnell
Caprese salad is a simple Italian dish featuring fresh tomatoes, basil, and soft, spongy mozzarella cheese. While the classic recipe calls for these three ingredients, many variations exist, such as adding avocado or using avocado in place of cheese for a vegan option. The type of mozzarella cheese used in Caprese salad is essential – it should be fresh, soft, and spongy, rather than the dry, grated variety typically used for baking and melting. For an authentic Italian experience, use red tomatoes to represent the colours of the Italian flag.
| Characteristics | Values |
|---|---|
| Cheese | Mozzarella |
| Type of Mozzarella | Fresh, soft, spongey, whole-milk, packed in water |
| Mozzarella Texture | Creamy, not salty |
| Mozzarella Shape | Thick slices |
| Mozzarella Size | Palm-sized balls |
| Mozzarella Cost | $5-7 |
| Mozzarella Substitute | Burrata, Bocconcini |
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What You'll Learn
Fresh mozzarella cheese
When preparing a Caprese salad, it is important to use fresh mozzarella cheese, as opposed to the grated and baked variety. Fresh mozzarella is soft and spongy, with a creamy texture, and it is not salty like most cheeses. It is usually sold in balls packed in water and should be cut into thick slices for the salad.
When shopping for mozzarella, look for soft, spongy balls of fresh mozzarella cheese. These are often sold in water and should be cut into thick slices for the salad. Avoid the squared-off blocks of hard mozzarella, as they will not have the same effect in the salad. If you cannot find fresh mozzarella, burrata is a tasty alternative with a similar flavour and a deliciously creamy centre.
The best Caprese salads use the freshest, highest-quality ingredients. Look for whole-milk mozzarella and ripe, seasonal tomatoes. The tomatoes should be fragrant, smooth-skinned, and heavy for their size. A variety of colours, shapes, and sizes will make the salad more interesting.
To assemble the salad, arrange thick slices of tomato and mozzarella on a platter, alternating the ingredients. Scatter basil leaves on top, and season with salt and pepper. Drizzle olive oil and balsamic reduction or glaze over the salad, and serve with crusty bread.
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Soft, spongey texture
To make a classic Caprese salad, you'll need fresh mozzarella cheese with a soft, spongey texture. This is different from the mozzarella cheese that you grate and sprinkle on other dishes to bake and melt. Fresh mozzarella is soft and, unlike most cheeses, is not salty.
When shopping for ingredients, look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don't want squished mozzarella! Fresh mozzarella cheese is usually more expensive than the harder variety, but it's worth splurging for a Caprese salad.
If you can't find fresh mozzarella, burrata is an excellent substitute. Burrata has a similar flavor to mozzarella but has a deliciously creamy or molten centre. If using burrata, layer the seasoned tomatoes and basil first, then place a ball of burrata right on top of the salad. When it is pierced, the creamy inside will fall over the salad.
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Bocconcini mozzarella balls
When using bocconcini mozzarella balls in a Caprese salad, some people prefer to keep the balls whole, while others halve them to better balance the ratio of tomato to mozzarella in each bite. Bocconcini can be skewered with cherry tomatoes and drizzled with olive oil and balsamic vinegar or glaze. They can also be served with a crusty roll or as bruschetta on toast.
In addition to Caprese salad, bocconcini mozzarella balls can be melted on homemade pizza, tossed into pasta dishes, or marinated in olive oil infused with garlic and herbs. They also work well on a charcuterie platter or as a bite-sized snack. Bocconcini should be consumed within 5-7 days of opening the container.
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Burrata as an alternative
A Caprese salad is a traditional Italian salad made with fresh buffalo mozzarella, thick slices of ripe tomatoes, and basil leaves. The salad is usually finished with a drizzle of olive oil, some flaky salt, and fresh cracked pepper.
While the traditional recipe calls for fresh mozzarella, you can use burrata as an alternative. Burrata is a type of Italian cheese made with fresh milk, either cow's milk or water buffalo milk. It is similar to mozzarella but has a deliciously creamy center. The characteristic tanginess of balsamic vinegar beautifully complements the creaminess of burrata and adds depth to each bite.
To make a Caprese salad with burrata, simply follow the traditional recipe but substitute the mozzarella with burrata. You can cut the burrata to expose the gooey center and drizzle the olive oil and balsamic glaze on top. This variation is called Caprese di Burrata or Caprese con Burrata in Italy.
In addition to the balsamic glaze, you can also add other ingredients to the salad to change it up. Some suggestions include arugula for a crunchy texture and peppery bite, or a drizzle of pesto for extra flavor.
Remember, Caprese salad is best made with high-quality, ripe ingredients. Heirloom tomatoes or cherry tomatoes are great choices, and you can slice them to your preferred thickness. For basil, always use fresh basil leaves as there is no real substitute. Finally, don't skimp on the olive oil—use the best quality you can find to add flavor to the dish.
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Mozzarella in brine
To make a classic caprese salad, you'll need fresh, whole-milk mozzarella cheese. This is different from the mozzarella cheese that you grate and sprinkle on dishes to bake and melt. Fresh mozzarella is soft and spongey, and it is not salty.
Mozzarella cheese is often sold in brine, which is a concentrated mixture of water and salt. It is typically around 3% salt by weight. Authentic, fresh mozzarella is traditionally packaged in brine to keep the cheese fresh for longer. The brine also helps to maintain a balanced taste, preventing the salt aroma from becoming too strong. Once removed from the brine, mozzarella will begin to dry out, which can result in a chewier texture and blander flavour.
If you are making your own mozzarella, you can make a brine using salt and water. For a gallon of water, you will need 16 ounces of kosher salt, sea salt, or cheese salt. Leave the mozzarella balls in the brine for around 2 hours, then remove and pat dry before refrigerating.
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Frequently asked questions
Fresh mozzarella cheese is used for Caprese salad. This is different from the mozzarella cheese that is grated and baked or melted. Fresh mozzarella is soft and has a similar flavour to ricotta.
You should use a ball of soft, spongey, fresh mozzarella cheese. If you can't find fresh mozzarella, burrata is a good substitute and has a creamy centre.
No, you should not use grated mozzarella cheese for Caprese salad. Grated mozzarella is dried and will be too tough and dry for a Caprese salad.
No, you should not use mozzarella cheese for pizza in Caprese salad. Pizza mozzarella is low-moisture mozzarella that has been dried out and will be too tough and dry for a Caprese salad.
