Frederic Melton
Caprese salad is a simple Italian dish that combines fresh tomatoes, mozzarella cheese, and basil. While the classic recipe calls for these three ingredients, some variations include a balsamic glaze or olive oil dressing. The type of mozzarella cheese used in Caprese salad is essential to the dish's overall flavour and texture. Fresh mozzarella is typically recommended over the grated, baked, or melted variety as it is softer and less salty.
| Characteristics | Values |
|---|---|
| Cheese Type | Fresh Mozzarella, Burrata, Bocconcini, Baby Mozzarella, Avocado, Oaxaca Cheese |
| Cheese Texture | Soft, Spongy, Creamy, Squished |
| Cheese Size | Thick Slices, Small Balls |
| Cheese Quantity | 1 Package, 1 Ball, 1:2 Bocconcini to Cherry Tomatoes Ratio |
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What You'll Learn
Fresh mozzarella cheese is best
When making a Caprese salad, it is best to use fresh mozzarella cheese. This is different from the mozzarella cheese that you grate and bake or melt. Fresh mozzarella is soft and spongy, and it is usually sold in water. It is also not salty, unlike most cheeses, and has a flavour similar to ricotta. Fresh mozzarella is also lower in calories and fat than most cheeses.
For a Caprese salad, you should cut the mozzarella into thick slices. You can use a good sharp knife to gently cut the cheese into slices, being careful not to squish it. You can then layer the mozzarella slices with tomato slices on a platter, so that both are visible. You can also use baby mozzarella, also known as cherry mozzarella or bocconcini, which is similar in size to cherry tomatoes.
While you can use other types of cheese in a Caprese salad, such as burrata or Oaxaca cheese, fresh mozzarella is the traditional choice and provides the best texture and flavour for the dish. It is also a good source of protein and healthy fats.
So, if you're looking to make a classic Caprese salad, be sure to use fresh mozzarella cheese for the best results.
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Soft, spongy, and packed in water
A Caprese salad is a simple dish that combines ripe tomatoes, fresh mozzarella cheese, basil, and a drizzle of olive oil or balsamic glaze. The key to a great Caprese salad is to use the best ingredients you can find.
When it comes to the cheese, fresh mozzarella is the way to go. Specifically, look for soft, spongy mozzarella balls that are packed in water. These mozzarella balls are different from the harder variety that is grated and melted on dishes like pizza. Fresh mozzarella is softer and not salty, with a flavour similar to ricotta but a different texture. It is also lower in calories and fat than most cheeses.
When preparing the mozzarella for your Caprese salad, use a sharp knife to gently cut the balls into thick slices. You don't want to squish the mozzarella! The soft, spongy texture of the fresh mozzarella is an essential part of the Caprese salad experience.
Some recipes suggest using baby mozzarella, also known as cherry mozzarella or bocconcini, as these smaller balls are similar in size to cherry tomatoes. This creates a nice balance between the juicy tomatoes and creamy mozzarella. However, feel free to adjust the ratios to your taste.
Whether you use regular-sized mozzarella balls or the smaller bocconcini, always look for the soft, spongy variety packed in water for the perfect Caprese salad.
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Bocconcini or baby mozzarella
Bocconcini, also known as baby mozzarella, is a great choice of cheese for a caprese salad. It is a soft, fresh mozzarella that comes in small balls, similar in size to cherry tomatoes. This makes it ideal for a caprese salad, as the cheese and tomatoes can be evenly distributed throughout the dish. Bocconcini is also lower in calories and fat compared to other cheeses, such as cheddar.
When preparing the caprese salad, it is recommended to use a ratio of about 1:2 bocconcini to cherry tomatoes by weight. This ensures a good balance of juicy tomatoes to creamy mozzarella. However, feel free to adjust this ratio to your taste preferences.
To assemble the salad, start by layering slices of tomatoes on a serving platter. Then, tuck slices of bocconcini between each tomato slice so that both ingredients are visible. Add whole basil leaves between the cheese and tomatoes, arranging the slices so that each layer is visible. Season generously with salt and pepper, and finish with a drizzle of extra virgin olive oil and balsamic glaze.
The balsamic glaze is an essential component of the caprese salad, adding extra flavour and a signature look. It is made by cooking down balsamic vinegar to a thick, syrupy consistency, resulting in a tangy and sweet taste. This glaze can be drizzled over the salad just before serving to create an impressive and delicious dish.
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Burrata is a tasty alternative
A classic Caprese salad is made with fresh, soft mozzarella cheese. However, if you're looking for a tasty alternative, consider using burrata. Burrata has a similar flavor to mozzarella but boasts a deliciously creamy centre.
To make a Caprese salad, you'll want to start with ripe, fragrant tomatoes. Any type of fresh tomato can be used, but large heirloom varieties work especially well. Look for colourful tomatoes that are smooth and heavy for their size. Avoid any with wrinkled skins.
Next, you'll need fresh mozzarella cheese. The soft, spongy variety packed in water is ideal. If you're using burrata, look for a similar soft texture. Cut the cheese into thick slices.
The final essential ingredient is basil. Fresh basil lends a fresh, earthy flavour and vibrant colour to the dish. You can use whole basil leaves or gently tear larger leaves before adding them to the salad.
To assemble the salad, layer slices of tomatoes and cheese on a serving platter, tucking the basil in between. Season with salt and pepper, then drizzle with extra virgin olive oil and balsamic glaze or a balsamic reduction.
Burrata is a wonderful alternative to the traditional mozzarella used in Caprese salad, offering a creamy twist on the classic combination of flavours and textures.
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Avocado can replace cheese for vegans
A classic Caprese salad is a simple dish made with fresh, ripe tomatoes, soft and spongy fresh mozzarella cheese, and basil leaves. The tomatoes and mozzarella are sliced and layered on a platter, with the basil leaves tucked in between, and the salad is seasoned with salt and pepper and drizzled with olive oil and balsamic glaze.
For vegans, or those who are lactose intolerant, avocado can be used as a substitute for cheese in a Caprese salad. Avocados have a rich, buttery, and creamy texture similar to cheese, and they are a good source of healthy fats, vitamins, and minerals. They also have a neutral flavour that can be enhanced by adding ingredients such as lemon juice, nutritional yeast, garlic, and herbs.
To make a vegan Caprese salad, thick slices of ripe tomatoes and avocado can be layered on a platter with basil leaves, and the salad can be seasoned and drizzled with olive oil and balsamic glaze, just like the traditional version. Avocado can also be used as a base to make vegan cheese sauces that can be added to the salad. For example, a sauce can be made by blending avocado with lemon juice, garlic powder, and nutritional yeast, which adds a cheesy flavour. Another option is to blend avocado with coconut cream, maple syrup, lemon juice, and vanilla extract to make a cream cheese-like spread.
Avocados are a versatile and healthy substitute for cheese, and they can be used in a variety of dishes to add creaminess and flavour. In addition to Caprese salad, avocados can be used in place of cheese in quesadillas, tacos, pasta dishes, and even desserts such as brownies.
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Frequently asked questions
Fresh mozzarella cheese. This is different from the mozzarella cheese that you grate and sprinkle onto food to bake and melt. Fresh mozzarella is soft and spongy and usually comes in balls packed in water.
Yes, you can use Mexican Oaxaca cheese, which is similar to mozzarella. You can also use burrata, which has a similar flavor to mozzarella but a creamy centre.
You can replace the cheese with avocado.
Cut the cheese into thick slices. You don't want to squash the cheese.
Layer slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible, then tuck whole basil leaves in between. Season with salt and pepper, then drizzle with olive oil and balsamic glaze.
