Traditional recipes

Caprese salad

Caprese salad

The quantities are put according to the taste of each of you. Wash the tomatoes, cut them into slices and do the same with mozzarella. Place them on a plate, alternating the slices between them. From place to place we place basil leaves.

Sprinkle with a pinch of salt and pour olive oil.

A delicious salad! Aromatic and consistent!


Ingredients

Step 1

Cauliflower salad with pan-fried vegetables

1. Make a classic caprese salad, alternating the tomato slices with the mozzarella ones, and season it with olive oil, salt and basil.

2. Cut the vegetables like spaghetti, ie very thin, taking care to use only the outside of the zucchini and carrot.

3. Put them in a pan over high heat, with a little oil, salt and a clove of garlic and quench them with apple cider vinegar.

4. When the smell of vinegar has disappeared and the vegetables are al dente, sprinkle the chopped fresh thyme and set them aside.

5. At the end, place the vegetables in the middle of each slice of caprese salad. Bon appetit!


A different Caprese salad

Preparation time: 20 minutes

Salad ingredients:

- 3 tablespoons of extra virgin olive oil

- 300g of cherry tomatoes, cut in half

- 100g of mozzarella pieces

Ingredients for pesto dressing:

- 2 coats of fresh basil leaves

- 100 ml of vegetable soup low in sodium

- 2 tablespoons extra virgin olive oil.

Method of preparation:

1. Cut the tofu into 4, then put the pieces in a towel, place a wooden chopper on top and press them using your body weight.

2. Cut tofu cubes. Heat the oil in a non-stick pan over medium heat, then add the tofu and salt and let the pieces cook until golden (about 15 minutes).

3. While the tofu is cooking, prepare the pesto sauce by mixing the basil, garlic, salt and pine nuts in a blender. Mix everything until the ingredients are finely chopped, then slowly add the vegetable soup while the blender is running and then the olive oil, while it is working.

4. Mix the tomatoes with the mozzarella, fried tofu and baby spinach in a large bowl. Add the pesto dressing and the Caprese salad is ready!

This recipe for Caprese salad it has only a few ingredients in addition to the usual one, but we guarantee that they give a special flavor to the dish that goes great on a hot summer day!


A different Caprese salad

Preparation time: 20 minutes

Salad ingredients:

- 3 tablespoons of extra virgin olive oil

- 300g of cherry tomatoes, cut in half

- 100g of mozzarella pieces

Ingredients for pesto dressing:

- 2 coats of fresh basil leaves

- 100 ml of vegetable soup low in sodium

- 2 tablespoons extra virgin olive oil.

Method of preparation:

1. Cut the tofu into 4, then put the pieces in a towel, place a wooden chopper on top and press them using your body weight.

2. Cut tofu cubes. Heat the oil in a non-stick pan over medium heat, then add the tofu and salt and let the pieces cook until golden (about 15 minutes).

3. While the tofu is cooking, prepare the pesto sauce by mixing the basil, garlic, salt and pine nuts in a blender. Mix everything until the ingredients are finely chopped, then slowly add the vegetable soup, while the blender is running and then the olive oil, while it is working.

4. Mix the tomatoes with the mozzarella, fried tofu and baby spinach in a large bowl. Add the pesto dressing and the Caprese salad is ready!

This recipe for Caprese salad it has only a few ingredients in addition to the usual one, but we guarantee that they give a special flavor to the dish that goes great on a hot summer day!


Caprese salad with ham

Caprese Salad or “Caprese Salad” is a salad of Italian origin, but which has become famous all over the world! It is a delicious, simple salad that is prepared from several ingredients. For caprese salad we need tasty tomatoes, extra virgin olive oil and fresh basil. It is a perfect salad for summer, when the tomatoes are in high season and are tasty. However, you can also prepare it in winter, if you find tasty tomatoes at the store. It's a wonderful appetizer! Caprese salad is native to Capri Island, perfect for a summer lunch or dinner. You can season it with basil pesto or balsamic vinegar. If you liked this video recipe and would like to see more like it, please subscribe to my YouTube channel.

Ingredients Caprese salad with ham:

  • 250 g fresh mozzarella
  • 2 tomatoes
  • 70 g raw ham
  • fresh basil
  • olive oil
  • pepper
  • balsamic vinegar cream (optional)

We wash the tomatoes. We cut the mozzarella into suitable slices. We cut the tomatoes into slices of the same thickness as the mozzarella slices. We place them on a plate, we put prosciutto in half, then on the edge the slices of tomatoes with the mozzarella ones - see video. Sprinkle with salt (preferably- I chose not to add salt, because prosciutto is salty). Garnish with fresh basil leaves, pepper, sprinkle generously with a good olive oil, extra virgin and preferably with balsamic vinegar cream.

ComplexityPreparation timeNr. servings
lowTen minutes4 servings

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Caprese salad with ham

Caprese Salad or “Caprese Salad” is a salad of Italian origin, but which has become famous all over the world! It is a delicious, simple salad that is prepared from several ingredients. For caprese salad we need tasty tomatoes, extra virgin olive oil and fresh basil. It is a perfect salad for summer, when the tomatoes are in high season and are tasty. However, you can also prepare it in winter, if you find tasty tomatoes at the store. It's a wonderful appetizer! Caprese salad is native to Capri Island, perfect for a summer lunch or dinner. You can season it with basil pesto or balsamic vinegar. If you liked this video recipe and would like to see more like it, please subscribe to my YouTube channel.

Ingredients Caprese salad with ham:

  • 250 g fresh mozzarella
  • 2 tomatoes
  • 70 g raw ham
  • fresh basil
  • olive oil
  • pepper
  • balsamic vinegar cream (optional)

We wash the tomatoes. We cut the mozzarella into suitable slices. We cut the tomatoes into slices of the same thickness as the mozzarella slices. We place them on a plate, we put prosciutto in half, then on the edge the slices of tomatoes with the mozzarella ones - see video. Sprinkle with salt (preferably- I chose not to add salt, because prosciutto is salty). Garnish with fresh basil leaves, pepper, sprinkle generously with a good olive oil, extra virgin and preferably with balsamic vinegar cream.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Useful tips for the recipe for Caprese Pasta Salad:

  • you can prepare the recipe in time, in fact it is really recommended to do it! The longer the salad stays in the refrigerator, preferably overnight, the better the flavors blend. In addition, who doesn't like a cold mozzarella, marinated with everything.
  • It is important to use durum wheat pasta, and I recommend Baneasa Pasta. Why durum wheat pasta? Because we want the pasta to keep its shape very well when cooked and to look good in the salad.

  • Especially if you prepare the salad a day before serving, it is very important to boil the pasta of durum wheat al dente.
  • For this recipe you can use any of the short pasta 100% durum wheat from Baneasa Easter: fussili, tricolor fussili, penne, integral penne, farfalle.
  • It is a very versatile recipe and easy to adapt to your tastes! You can add diced chicken to roast, pan-fried shrimp but also other vegetables you like: eggplant cubes, broccoli or cauliflower bunches, avocado cubes, etc.

Ingredients for 8 servings of Caprese Pasta Salad

  • 50g fresh basil
  • 3-4 cloves of garlic
  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 2 tablespoons honey
  • spoon red onion
  • 500g hard wheat butterfly Paste Baneasa
  • 300g cherry red tomatoes
  • a small red onion
  • 400g mini-mozzarella
  • 50g basil leaves

We prepare the dressing for the salad: we put in a food processor all the ingredients from the list, up to the butterflies: olive oil, fresh basil, lemon juice, honey, salt, pepper, onion. Stir until we have a homogeneous dressing. Onions are optional and you can omit them if you don't like their taste.

Boil 5 liters of salted water. When the water boils, add the pasta and boil them according to the instructions on the package, so that it is al dente. Drain them very well and rinse them under running cold water. Pasta is rinsed only when we use it for cold salad, never when we use it for pasta with sauce.

Drain the mozzarella, wash the tomatoes and cut them in half. Finely chop the onion, finely chop the basil leaves.

Above all, pour the prepared dressing and mix very well. Let the salad cool and cover the bowl.

Let the caprese salad with pasta for at least 2-3 hours in the cold, preferably overnight, so that all the flavors are more intense. You can prepare it in the evening for lunch the next day, you can easily transport it to the office in a casserole and, why not, to the green grass, being a wonderful garnish with a barbecue.

May you be the best, dear dog! If you try the recipe, leave me a comment here or on Teo’s Kitchen Facebook page! I am very happy when you show me how your recipes turn out! I'm waiting for you in Gospo-Divelor Group, where we exchange recipes and have a beautiful and friendly community! ♥


A different Caprese salad

Preparation time: 20 minutes

Salad ingredients:

- 3 tablespoons of extra virgin olive oil

- 300g of cherry tomatoes, cut in half

- 100g of mozzarella pieces

Ingredients for pesto dressing:

- 2 coats of fresh basil leaves

- 100 ml of vegetable soup low in sodium

- 2 tablespoons extra virgin olive oil.

Method of preparation:

1. Cut the tofu into 4, then put the pieces in a towel, place a wooden chopper on top and press them using your body weight.

2. Cut tofu cubes. Heat the oil in a non-stick pan over medium heat, then add the tofu and salt and let the pieces cook until golden (about 15 minutes).

3. While the tofu is cooking, prepare the pesto sauce by mixing the basil, garlic, salt and pine nuts in a blender. Mix everything until the ingredients are finely chopped, then slowly add the vegetable soup while the blender is running and then the olive oil, while it is working.

4. Mix the tomatoes with the mozzarella, fried tofu and baby spinach in a large bowl. Add the pesto dressing and the Caprese salad is ready!

This recipe for Caprese salad it has only a few ingredients in addition to the usual one, but we guarantee that they give a special flavor to the dish that goes great on a hot summer day!


The origins of Caprese salad

It is believed that this salad was first prepared in a restaurant in Capri in 1920, and that it was the work of a vegetarian chef Filippo Tommaso Marinetti. He advocated replacing pasta with lighter, flour-free meals in smaller quantities.

On the other hand, popular traditions say that Caprese salad was designed for the Egyptian king Farouk, who liked to enjoy something fresh after a day at the beach.

Even if the exact origins of this salad are not known, it continues to be extremely appreciated today, not only in Italy, but also in other parts of the world.


Caprese salad with pasta

Summer salads are, indeed, not missing from our table. But, I must admit that sometimes a salad with only greens is a refreshing snack rather than a filling meal that will keep me hungry until dinner. So today I want to offer you a great salad, a complete meal in a bowl: CAPRESE SALAD WITH PASTA.

Of course, we arrived at the Caprese Salad recipe with pasta starting from the classic Caprese Salad recipe: mozzarella, tomatoes, fresh basil, sprinkled with extra virgin olive oil. A simple salad, inspired by the colors of the Italian flag and famous all over the world. But what if, in addition to the classic ingredients, we added some durum wheat butterflies and a delicious dressing that would tie the whole salad? I tell you: the result is a finger licking salad: Caprese salad with pasta! ♥


A different Caprese salad

Preparation time: 20 minutes

Salad ingredients:

- 3 tablespoons of extra virgin olive oil

- 300g of cherry tomatoes, cut in half

- 100g of mozzarella pieces

Ingredients for pesto dressing:

- 2 coats of fresh basil leaves

- 100 ml of vegetable soup low in sodium

- 2 tablespoons extra virgin olive oil.

Method of preparation:

1. Cut the tofu into 4, then put the pieces in a towel, place a wooden chopper on top and press them using your body weight.

2. Cut tofu cubes. Heat the oil in a non-stick pan over medium heat, then add the tofu and salt and let the pieces cook until golden (about 15 minutes).

3. While the tofu is cooking, prepare the pesto sauce by mixing the basil, garlic, salt and pine nuts in a blender. Mix everything until the ingredients are finely chopped, then slowly add the vegetable soup, while the blender is running and then the olive oil, while it is working.

4. Mix the tomatoes with the mozzarella, fried tofu and baby spinach in a large bowl. Add the pesto dressing and the Caprese salad is ready!

This recipe for Caprese salad it has only a few ingredients in addition to the usual one, but we guarantee that they give a special flavor to the dish that goes great on a hot summer day!


Video: Easy Caprese Salad Recipe with Balsamic Glaze (December 2021).