Here comes an upgraded luxury version of the classic Italian Caprese salad, see previously published Insalata Caprese (Tomato and Mozzarella Salad).

A classic Caprese is made with slices of tomato, fresh mozzarella, and basil leaves, topped with good olive oil and balsamic vinegar. We are talking simple, pure, and delightful flavors.

In this version, the good flavors are enhanced! Here, the tomato slices are replaced with extra sweet piccolo tomatoes and Yoom tomatoes with the beautiful dark exterior, along with some aromatic pieces of sun-dried tomatoes. Fresh mozzarella is used in combination with burrata, which has the soft, creamy center (stracciatella). In addition to basil leaves, homemade pesto is used. The whole thing is topped with roasted pine nuts and grated parmesan.

Buonissimo! 😍

Ingredients: 

Homemade Pesto: 
♥ 60 g Parmesan (see tips)
♥ 1 basil plant (see tips)
♥ 35 g pine nuts
♥ 1 clove garlic
♥ 1 dl good olive oil (see tips)
♥ 1 tbsp lemon juice
♥ 1 tsp Maldon salt

Tomato and Mozzarella Salad:
♥ 3 balls burrata
♥ 2 balls mozzarella
♥ 500 g small piccolo tomatoes
♥ 250 g Yoom tomatoes
♥ 3 tbsp sun-dried tomatoes (in oil)

Topping:
♥ 1 tbsp extra virgin olive oil
♥ 30 g pine nuts
♥ 30 g Parmesan
♥ 1 tsp Maldon salt
♥ a few fresh basil leaves

Method: 

Homemade Pesto: 

Start by making homemade pesto (see separate post HERE).

Grate the Parmesan cheese (or process it into crumbs in a food processor). Place the grated Parmesan, basil leaves (and stems), and pine nuts in a food processor. Press the garlic with a garlic press and add it. Process the mixture into a coarse mass.

Add the olive oil and continue processing until everything is finely mixed. Season with pressed lemon juice and Maldon salt.

Tomato and Mozzarella Salad with Pesto: 

Start by placing the burratas on a serving platter with a little space between them. Make an incision in the cheeses and pull them apart to open them. 

Cut the tomatoes in half and place them in a bowl. Add most of the pesto and toss. 

Place the pesto-marinated tomato pieces around the burratas on the serving platter.

Tear the mozzarella into large pieces and place the pieces among the tomatoes. 

Arrange small pieces of sun-dried tomatoes over the cheese and tomatoes.

Topping: 

Add the rest of the pesto in small dollops.

Drizzle a little extra olive oil over. 

Quickly toast the pine nuts in a dry frying pan and sprinkle them over. 

Grate over Parmesan cheese and sprinkle a little flaky salt. 

Shred some basil leaves and distribute them on top. 

This version of Caprese will earn you a lot of praise!  😊

A favorite on the buffet table! 

Tips: 

♥ Homemade pesto has a much better taste than store-bought, so I really recommend making it from scratch. 

♥ Use good tomatoes. They do not necessarily have to be piccolo and Yoom tomatoes, but choose those that are extra sweet and flavorful. 

♥ Fresh mozzarella is available in most Norwegian grocery stores. The cheese balls are packaged in small bags with brine (about 125 grams per bag). 

♥ Burrata is fresh mozzarella filled with a creamy cheese mass made from shredded fresh mozzarella and cream ("stracciatella"). Like fresh mozzarella, burrata is packaged in lightly salted water when you buy it.

Burrata at the front left and mozzarella to the right. 
 

♥ The Caprese salad should be served the same day it is made. Perfect as an appetizer or side dish with homemade Focaccia. 

♥ For more Caprese variations, see HERE. 

♥

Enjoy! 

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