A classic caprese salad is one of everyone’s Italian favorites. Juicy tomatoes sliced and served with fresh basil and creamy slices of mozzarella cheese. (My mouth waters just thinking about it!) I decided to switch it up a bit with this version of the classic; I cooked yellow and red cherry tomatoes along with sliced garlic, in a touch of oil and a bit of anchovy paste for a perfect salty taste until blistered. At the last minute I added in rich balsamic vinegar to give the tomato mixture some sauce. Poured over slices of fresh mozzarella with fresh basil leaves this superb salad or side dish could be ready to eat. But don’t grab those forks yet—I have added an extra special treat to top it all off. Crispy fried capers for a bit of added flavor, crunch and texture. Buon appetito.
(To view this recipe, click on the blue title of the blog post above*)
Cherry Tomato & Fried Caper Caprese
Ingredients:
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon anchovy paste
- Pinch of crushed red pepper flakes
- 1 pint of mixed cherry tomatoes (San Marzanos preferably, heirlooms if you can find them)
- 2 garlic cloves thinly sliced
- Salt and pepper
- 2 Tablespoons balsamic vinegar
- 4 oz. fresh mozzarella cheese, sliced
- Fresh basil
- 3 Tablespoons capers, drained and rinsed
- Additional extra virgin olive oil
Directions:
- Heat the olive oil and anchovy pasta in a large, straight-sided sauté pan over medium heat. Add in the crushed red pepper flakes and cherry tomatoes; cook, stirring constantly for 5-7 minutes or until the tomatoes are blistered and some have popped open. Season with a pinch of salt and pepper, and add the garlic and cook an additional 30 seconds, still stirring constantly. Remove from the heat and add in the vinegar, stir to combine.
- In the meantime, slice the cheese and arrange, along with the fresh basil leaves on a serving platter.
- To make the fried capers, pour ¼ cup of olive oil in a small sauce pan. Heat over medium-high heat, add in the rinsed capers and cook for 3 minutes or until the capers are crisp. Drain on a paper towel to remove excess oil.
- Pour the tomato mixture over the cheese on the serving platter; garnish with fried capers and serve.
Tagged: anchovy paste, balsamic vinegar, basil, capers, caprese, caprese salad, cherry tomatoes, fresh mozzarella cheese, fried capers, Italian, Italy, Salad
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