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Mozza's Caprese Salad
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Mozza's Caprese Salad

This Caprese Salad is inspired by Mozza Pizzeria in Los Angeles, California. Slow-roasted tomatoes are served atop a bed of burrata cheese, a spoonful of fresh pesto and a drizzle of extra-virgin olive oil.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 411 kcal
Course: Appetizer
Cuisine: Italian, American

Ingredients

Slow-Roasted Tomatoes:
  • 1 bunch tomato alternatively, you could use cherry tomatoes, small, vine-ripe
  • 2 tablespoons extra-virgin olive oil
  • kosher salt
Simple Pesto:
  • 1/4 cup pine nuts
  • 2 peeled garlic cloves
  • 1 ounce pecorino romano
  • 1 ounce Parmesan Cheese reggiano
  • 2 cups basil plus a few more as garnish, fresh leaves
  • 1/3 cup extra-virgin olive oil
For Assembly:
  • 4 ounces burrata cheese
  • 1 tablespoon extra-virgin olive oil

Instructions

To Slow-Roast the Tomatoes:
    Cup of Yum
  1. Preheat oven to 300 degrees F. In a baking dish, add the vine-ripened tomatoes, drizzle with olive oil and top with a few pinches of salt.
  2. Transfer to the oven to roast for about 30 to 35 minutes, until they have released some juices and their skins are all wrinkly. Set aside to come to room temperature.
To Make the Pesto:
  1. In a food processor, add the pine nuts, garlic, Pecorino and Parmesan. Pulse until thoroughly combined and until it's all ground up. Add in the basil leaves and olive oil. Blend up one last time until it forms a pesto, about 30 seconds.
To Assemble the Salad:
  1. Add the burrata to a wide bowl. I like to spread it out into one even, thinnish layer. Add a spoonful or two of pesto. And then arrange the tomatoes on top. Drizzle with a glug of olive oil. And serve with bread.

Notes

  • Tips and Tricks: 
  • Equipment: 
  • Enamel Baking Dish | Food Processor | Olive Oil Dispenser | OXO Cup Measures | Kitchen Towels | 
  • Cherry Tomatoes - these tomatoes were on the vine, but if yours aren't, no biggie! Just spoon them on top of the burrata--it'll still look pretty.
  • Pesto - you can freeze any excess pesto in a freezer-safe container for up to 2 months.

Nutrition Information

Serving 4g Calories 411kcal (21%) Carbohydrates 2g (1%) Protein 9g (18%) Fat 43g (66%) Saturated Fat 10g (50%) Cholesterol 27mg (9%) Sodium 86mg (4%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 861IU (17%) Vitamin C 2mg (2%) Calcium 247mg (25%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 411

% Daily Value*

Serving 4g
Calories 411kcal 21%
Carbohydrates 2g 1%
Protein 9g 18%
Fat 43g 66%
Saturated Fat 10g 50%
Cholesterol 27mg 9%
Sodium 86mg 4%
Potassium 86mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 861IU 17%
Vitamin C 2mg 2%
Calcium 247mg 25%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.