Popular recipes for Italian salad with mozzarella and basil in 8 different versions. Try them all!

Perhaps everyone knows a simple Italian salad originating from Campania.

It is traditionally prepared from mozzarella, chopped tomatoes, basil leaves and seasoned with salt and olive oil.

Get inspired by our recipes for Caprese salad in the traditional version, but also in a way that you definitely don’t know.

For example with figs, peaches or avocado.

Enjoy it!

Traditional Caprese salad

Fresh mozzarella, a handful of basil and juicy tomatoes together create a luxurious summer combination that almost everyone adores! Prepare it yourself in no time.

Ingredients:

• 3 to 4 medium-sized tomatoes, sliced
• 1 fresh mozzarella, cut into slices
• fresh basil leaves
• extra virgin olive oil
• sea salt and freshly ground black pepper

Method

1. Arrange the tomatoes, mozzarella and basil leaves on a plate.
2. Drizzle with olive oil, sprinkle with sea salt and black pepper and serve.
3. Enjoy your meal!

Salad with tomatoes, mozzarella and peaches

Juicy peaches add a sweet touch to this classic tomato salad, and fresh mozzarella and tangy balsamic bring it all together beautifully. Luxury!

Ingredients:

• 1/2 cup white balsamic vinegar
• 1 clove of garlic, pressed
• 3 tablespoons of cane sugar
• 3 tablespoons of extra virgin olive oil
• 1/4 teaspoon salt
• 2 fresh peaches, cut into 2.5 cm pieces
• 900 g of tomatoes, cut into pieces
• 4 tablespoons fresh basil, chopped
• 230 g of fresh mozzarella cut into pieces
• fine sea salt and freshly ground black pepper

Method

1. In a large bowl, whisk together the white balsamic vinegar, garlic, cane sugar, olive oil, and salt.
2. Add the peaches, tomatoes and basil and toss with the dressing.
3. Stir in the mozzarella.
4. Sprinkle with fine sea salt and freshly ground pepper to taste.

Caprese with marinated chicken and avocado

Delicately marinated chicken served on lettuce with basil, mozzarella, tomatoes and balsamic dressing is a healthy treat that you will love!

Ingredients:

For marinated chicken:

• 2 boneless skinless chicken breasts
• ½ tablespoon of olive oil
• ½ tablespoon of balsamic vinegar
• 1 clove of garlic, pressed
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ⅛ teaspoon of dried thyme
• ½ teaspoon of coarse salt
• ¼ teaspoon ground black pepper

For the salad:

• 230 g of small mozzarella balls, halved
• 1 cup cherry tomatoes, halved
• 1 bunch fresh basil, roughly chopped (about 15 leaves)
• 1 avocado, thinly sliced (optional)
• 4 – 6 cups salad mix

For the topping:

• 3 tablespoons of balsamic vinegar
• ½ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• a pinch of salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C.
2. Grease a small baking pan.
3. In a large bowl, combine the chicken with the marinade ingredients.
4. Marinate in the refrigerator for 30 minutes to an hour.
5. Place the marinated chicken in the prepared baking dish.
6. Bake for 25-30 minutes until the chicken is done and no longer pink
7. Change the program to grill and grill for about 2-3 minutes.
8. Remove from the oven.
9. Leave to rest in a warm place for 5 minutes.
10. While the chicken is resting, whisk together all the dressing ingredients in a small bowl.
11. Set aside.
12. In a large salad bowl, toss together the salad mix, basil, tomatoes, mozzarella and dressing.
13. Cut the chicken as needed.
14. Garnish the salad with chicken, avocado, remaining fresh basil and sprinkle with black pepper.
15. Serve the chicken warm or chilled.

Salad of zucchini spirals, mozzarella and pesto

A delicious and incredibly simple dish of zucchini, sweet cherry tomatoes, fresh mozzarella balls, covered in herb basil pesto, served with roasted whole cloves of garlic. It is gluten-free, low-carb and vegetarian.

Ingredients:

For the salad:

• 230 g of fresh mozzarella balls
• 3 – 4 small zucchini
• 1 cup pesto
• 400 g of cherry tomatoes
• 6 – 8 basil leaves
• salt and pepper to taste

For the roasted garlic:

• 2 – 3 heads of garlic
• 2-3 tablespoons of olive oil

Method

1. Preheat the oven to 200°C.
2. Cut about a centimeter from each head of garlic and expose all the cloves.
3. If there are brown parts on the garlic, cut them off and remove.
4. Place the garlic in a small ovenproof dish, drizzle with olive oil and sprinkle with salt.
5. Cover the dish tightly with foil and bake for an hour.
6. Remove from the oven, let cool slightly and carefully press out the cloves.
7. Wash the cherry tomatoes and cut them in half.
8. Choose small and medium zucchini (large ones are too fat).
9. Wash and trim the tops.
10. Roll the courgettes into spirals, then roughly chop those spirals that are very long.
11. Set aside.
12. Arrange the zucchini spirals on a large plate with the roasted garlic cloves.
13. Drizzle half of the pesto over the zucchini and mix gently.
14. Arrange the tomatoes and mozzarella balls on top and drizzle with the rest of the pesto and garnish with the remaining garlic.
15. Season with salt and pepper to taste and garnish with torn basil leaves.

Caprese with grilled tomatoes

Sweet grilled tomatoes add the perfect twist to a Caprese salad! Serve it with crusty bread as a delicious appetizer.

Ingredients:

• 500 g of cherry tomatoes
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• salt and pepper to taste

For the basil dressing:

• ½ cup fresh basil leaves
• ½ pressed clove of garlic
• 2 tablespoons of olive oil
• 1-2 teaspoons of fresh lemon juice
• salt and pepper to taste

For the salad:

• 150 g buffalo mozzarella
• ½ basil leaves

Method

1. Preheat an outdoor grill or grill pan.
2. Drizzle the tomatoes with olive oil and balsamic vinegar and season with salt and pepper.
3. Grill the tomatoes until they begin to char.
4. Remove from heat and let cool in a bowl while you prepare the dressing.
5. For the dressing, mix all the ingredients in a blender or food processor (you can also use a hand blender or chop everything finely by hand) and blend until smooth.
6. Tear the mozzarella and place it on a large plate.
7. Top with grilled tomatoes and drizzle with any leftover grilling juices.
8. Drizzle the salad with the basil dressing and add the fresh basil leaves and serve.

Watermelon salad with prosciutto and mozzarella

The ideal salad for summer picnics, barbecues and alfresco dinners on the terrace. It is the perfect balance of flavors: you get the saltiness from the prosciutto and the sweetness from the watermelon. Enjoy it!

Ingredients:

• 1 cantaloupe, diced or cut into balls (using a ball cutter)
• 1 package of prosciutto or 2 if you want more meat
• about 500 g of mozzarella balls
• 2 tablespoons chopped fresh basil plus a few leaves for garnish
• 1 and a half tablespoons of olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper

Method

1. Layer all the ingredients on a large serving plate or tray.
2. You start with a layer of basil leaves and prosciutto, top with melon balls, then layer mozzarella balls in between the melon balls, then fill in the gaps with more prosciutto.
3. Sprinkle the whole salad with chopped basil.
4. Drizzle with olive oil and balsamic vinegar.
5. Lightly salt and pepper.
6. Using a spoon, gently mix the main ingredients so that some of the olive oil, balsamic vinegar and basil are incorporated into the mozzarella and melon balls.
7. Serve immediately or refrigerate for 2-3 hours before serving.

Vegan Caprese Salad

Caprese can also be prepared vegan. Either you can simply replace the mozzarella with tofu or prepare a simple homemade version of cashews and psyllium. And it’s a treat!

Ingredients:

For the vegan mozzarella:

• 3 tablespoons ground psyllium
• 150 ml of water
• 60 g of cashews
• 2 tablespoons of lemon juice
• 2 spoons of gourmet yeast
• 1 pinch of salt

For the salad:

• 2 tomatoes
• 1 bunch of basil
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• salt and pepper to taste

Method

1. Mix the psyllium with the water in a bowl.
2. The mass gradually thickens and acquires a slimy consistency.
3. You should let it thicken for at least 1 hour.
4. Meanwhile, soak cashews in hot water.
5. Drain the cashews and keep the water aside.
6. Mix the cashews with at least 2 tablespoons of cashew water, lemon juice, baker’s yeast and salt and blend.
7. Finally, add the psyllium and blend everything with a blender until smooth.
8. Place the vegan mozzarella in the mold and let it harden in the fridge for at least 2 hours, or better overnight.
9. Thinly slice the tomatoes and vegan mozzarella and season with salt and pepper.
10. Drizzle with balsamic and oil and serve with basil leaves.

Fig salad with mozzarella

A delicious fruit salad with mozzarella, which is also simple, everyone will love! Serve it as a non-traditional snack and you will see that the plates disappear.

Ingredients:

• 230 g of buffalo or fresh mozzarella
• 230 g ripe fresh figs, cut into quarters
• torn basil leaves (for serving)
• ground black pepper and sea salt to taste
• olive oil

Method

1. Tear the mozzarella into medium pieces and arrange on a plate.
2. Place the figs around the cheese and sprinkle with basil.
3. Season with pepper and plenty of salt.
4. Drizzle liberally with olive oil.

Tips for improving your Caprese salad

The traditional Caprese salad is a delicacy in itself, but sometimes it’s nice to spice it up.

That’s why we bring you a few more tips for changing it:

• Use part peaches and part tomatoes .

• Add avocado or use avocado instead of cheese if you’re vegan.

• Try a combination of fresh basil and mint.

• Drizzle the balsamic reduction over the salad to get an extra mild taste.

• Drizzle the salad liberally with basil pesto .

• Sprinkle the salad with toasted pine nuts .

And what is your favorite Caprese? Write to us in the comments!