Recipe by Dell
"A delicious salad for cheese lovers. It is also quick and easy to throw together."
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ground black pepper to taste
mozzarella cheese, thickly sliced
fresh basil, torn into strips
Known by the Italian name of Insalata Capresse which is traditionally served as Owen's recipe indicates ~ no balsamic vinegar. The key to this dish is using FRESH ingredients. My family enjoys this salad using JUST picked tomatoes and basil from the garden and fresh mozzarella known as "burrata" which is made in the Puglia region in the south of Italy and is considered an artisanal cheese (the name "burrata" means "buttered" in Italian). Usually you can find buratta in specialty food stores... The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture and is usually served fresh, at room temperature. I serve this with a splash of GOOD balsamic vinegar with sea salt and fresh cracked pepper. Serve with a fresh crusty loaf of bread and a bottle of Rose or Viognier which are fruity wines that pair well with this disn and one is in heaven.
This was OK, but really no flavors. I make a vinagrette for it. 3T olive oil, 1-1/2 T red wine vinegar, 1 clove garlic pressed. Mixed together and pour over the dish. Then I added some fresh parmesan on top.
You simply *MUST* use FRESH mozzarella cheese to fully appreciate this recipe. I can't even imagine it with the bland, hard stuff you find in the dairy case at grocery stores. Fresh mozzarella is a bit difficult to find but it's worth the effort. Try specialty stores. I like to slice fresh tomatoes, sprinkle with sea salt, add torn pieces of fresh basil, then the mozzarella. Drizzle all with a good quality extra virgin olive oil combined with a splash of balsamic vinegar.
Ate some style of this salad daily when visiting Italy. Simplify even more by using fresh Roma tomatoes for the best flavor and basil infused EVOO...simply put some fresh leaves of basil into an empty salad dressing bottle, pour your favorite EVOO into the bottle and it will taste delicious within hours. A nice healthy summer salad.
I did something a bit different with this recipe and it worked well. I diced the tomotoes and cubed the cheese. Served it in a bowl like a salad. Everyone loved it. Will make it again and again.
Although this is called "Owens Mozzarella and Tomato Salad" most people are familiar w/ the name Tomato Caprese. We served this w/ basil pesto on the side. Will post a picture.
Call it "Owen's Salad" or call it by it's more traditional name "Insalata Caprese" - I call it just plain GOOD! Tomato and basil are a classic combination and when paired with fresh mozzarella you have something so simple and so delicious you could make a meal out of this all by itself! I like to add a bit of sea salt along with fresh cracked black pepper. I NEVER refridgerate this and if you want to add a bit of pizzaz add a splash of good quality balsamic - perfect served with Italian bread and a nice wine!
Also known as insalata caprese. Definitely throw in some balsamic vinegar and fresh cracked black pepper. Use the best quality olive oil you can.
* Percent Daily Values are based on a 2,000 calorie diet.
Owen's Mozzarella and Tomato Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 226
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