Mozzato Salad Aka Caprese Recipes

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CAPRESE SALAD WITH HOMEMADE MOZZARELLA



Caprese Salad with Homemade Mozzarella image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

2 gallons water, divided
2 pounds whole milk mozzarella curd (available at specialty Italian markets)
2 tablespoons kosher salt, divided, plus more for serving
Roma tomatoes, sliced 1/4-inch thick
Fresh basil
Extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a large pot, heat a gallon of water to a simmer. In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 1 tablespoon salt, and set aside. In another large bowl, add remaining salt to the second gallon of water along with as much ice as it can hold.
  • This is where it gets a little tricky. Carefully pour the hot water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon or spatula for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in hot water. To protect your hands, you may wear rubber gloves if desired.
  • The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd and it becoming rubbery. Dip your hands into the hot water and begin stretching the mozzarella. By stretching the cheese, you insure that all the curds have completely melted. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set.
  • Slice the mozzarella in 1/4-inch slices. On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit. Top with basil. Drizzle with olive oil; season salt and pepper.
  • Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week.

MOZZATO SALAD (AKA CAPRESE)



Mozzato Salad (Aka Caprese) image

We love this in the summertime with fresh basil and homegrown tomatoes, but the colors compliment winter holiday dinners as well.

Provided by chia2160

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb fresh mozzarella cheese, sliced
3 large tomatoes, sliced
20 fresh basil leaves
2 tablespoons olive oil
fresh grounds sea salt
pepper
1 tablespoon balsamic vinegar

Steps:

  • Alternate tomato slice, cheese slice, and basil leaf on platter.
  • Garnish with extra leaves and then drizzle with olive oil, salt, pepper and balsamic vinegar.

CAPRESE SALAD



Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

MOZZA "CAPRESE"



Mozza

Mario Batali taught me how to make this dish year round, even if tomatoes aren't in season. Slowly roasting the tomatoes in their own juices makes this antipasto sweet and delicious any time of year.

Provided by Nancy Silverton

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

1 pound burrata, or mozzarella di bufala
Flaky sea salt, preferred brand Maldon
Pesto, recipe follows
Cherry tomatoes, slow-roasted, recipe follows
6 Basil leaves, for garnish
Finishing-quality extra-virgin olive oil
2 tablespoons pine nuts, toasted in 325 degrees F for 10 minutes
1 clove garlic, grated
1 teaspoon flaky sea salt, preferably Maldon, plus more to taste
4 cups basil, loosely packed leaves
1/2 teaspoon lemon zest
1 cup extra-virgin olive oil, plus more to taste
1 teaspoon lemon juice, plus more to taste
1/4 cup Parmigiano-Reggiano, freshly grated
1 pound cherry tomatoes, preferably Sun Sugar, on the vine
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Assemble salad: Cut the burrata into equal segments and place the segments cut side up on each of six plates. Spoon 1 tablespoon of pesto over each portion of cheese. Use the scissors to cut the tomato vines as necessary, dividing the tomatoes into six clusters, and place one cluster atop each serving of cheese. Garnish each plate with fresh basil and sprinkle with sea salt before serving.
  • Add the pine nuts, grated garlic, and salt to a mortar; gently pound with pestle until a course paste forms. Chop the basil leaves, add them to the mortar, and continue to pound and grind until the basil is integrated with the pine nut mixture. Stir in the lemon zest and slowly drizzle in the olive oil while gently pounding the mixture. Add the lemon juice and cheese. Taste for seasoning and add more salt of lemon juice if desire.
  • Tomatoes: Adjust the oven rack to the centre position and preheat the oven to 300 F. Keeping the tomatoes attached to the vine, gently place them on a wire rack fitted in a rimmed baking sheet. Drizzle the olive oil on the tomatoes, then sprinkle with salt. Roast until the skins are shriveled but the tomatoes are still plump, about 1½ hours. Remove from the oven and allow to cool to room temperature.

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