A Caprese Salad Dish With a Twist
All of the ingredients we used to make this alternative version of a Caprese salad dish.
We’re writing this article during the dog days of summer, when you have no choice but to satisfy your appetite with lighter, refreshing foods, that, by the way, are generally more healthy for you. Let’s take advantage of this yearning for more healthy foods by focusing on “the second most popular category” of foods in American dining, which is salads inspired by Italy. What’s the first salad that comes to mind?… Caprese salad it is!
Our founder, Sheila Donohue, who is spending the summer in Italy, recently went to a friend’s house who made this unusual twist on the caprese salad dish. The flavors are still lingering in her mouth, and she can’t wait to share it with you. Hence the theme of this article, which, down below, has a Caprese salad recipe for this alternative version which you gotta try for yourself at home.
Who Invented the Caprese?
The Caprese salad, from its name, is named after the Island of Capri in Southern Italy, just off the shores of Naples Italy. Caprese salad is pronounced [Cah-PRAY-zay] salad.
Do Italians eat Caprese salad? They sure do! In fact, it is considered a patriotic dish in Italy due to the colors of the dish, red from tomatoes, green from basil, and white from mozzarella cheese, representing the colors of the Italian flag: red, white and green. In Italy, the dish is super popular and you find it everywhere, especially in the summer time when Italian gardens are full of fresh tomatoes and basil.
However, unlike most popular Italian foods, the origins of the Caprese salad are fairly recent, from about 100 years ago. The reason why we say “about” is because there are 2 origin theories:
One is that it was invented by an Italian construction worker after World War II when he was looking for an easy to make lunch that he could eat on the run. In fact, as the legend goes, he had caprese salad as a sandwich;
The second theory refers to a hotel in Capri who showcased the dish in the 1920’s for a meal honoring a leader of the cultural futurism movement back then.
Well, if the second theory is true, the futurists guessed right: they invented what would become one of the most popular salads around the world.
The Caprese salad is delicious, made with fresh, easy to find ingredients, and, best of all, Caprese salad is healthy for you; it’s a no-brainer of a dish to have at any time, especially in the summer, and also is great for parties and entertaining.
As we covered in our Mediterranean diet ideas article, Italians traditionally got their food almost exclusively from their own backyard gardens, like this one, which influenced their cuisine to be heavily plant based, like the Caprese salad dish.
Fun fact: while researching this article we found out conflicting information about the Caprese salad dish: the Italian version of Wikipedia says that the dish can be served both as a primo piatto, or first dish, as well as a secondo piatto, or second dish, while the English version says that in Italy Caprese salad is one of the Italian appetizers. What do you think is the true answer?
What is the secret to the good Caprese salad?
What are the ingredients of Caprese salad? According to traditional Italian cuisine recipes, a typical Caprese salad dish has just 5 ingredients: tomatoes, mozzarella, basil, evoo salt, which certainly makes for a caprese salad easy. However, there are many variations on caprese salad, which you can create your own version based on ingredients that you easily have one hand.
Why is caprese so good?
Clearly, with the proliferation of vegetable gardens in Italy, and having the tradition to grow what you eat, is part of the reason why the Caprese salad has grown in popularity in Italy, especially as a summer salad. So clearly, having fresh ingredients is key to making a really good Caprese salad.
Can you guess, though, the one “must have” ingredient in a Caprese salad dish? It is EVOO, which makes up the minimum requirement for a caprese salad sauce. In fact, if you have a really good Evoo food around, like the small batch extra virgin olive oils that we import in, all you need to drizzle on top is a really good Italian olive oil. That way, you capture the intrinsic flavors of this cornerstone of Mediterranean diet ideas. If you are a foodie, be sure to check out our series of articles about EVOO and becoming an olive oil expert, like in this article which explains how to taste olive oil properly, along with cooking ideas.
An Alternative Caprese Salad
Our redintion of Eleonora Riso’s delicious Caprese salad dish recipe.
Eleonora Riso is becoming a household name in Italy, after having won MasterChef Italia in 2024, having been dubbed the unofficial title as the Queen of MasterChef Italy. Her talent and passion for cooking shines through in an instant once you are on her Instagram handle eleonorariso_masterchef13. Italian foodies follow her intently to get cooking and recipe ideas.
In fact, Eleonora Riso was the inspiration for our founder’s friend to make this unusual, yet easy to make caprese salad with peaches, tomatoes and burrata, along with the secret ingredient: fried capers. This combination of these flavors, including, naturally, basil and EVOO, create a dish that enlivens your tastebuds and melts in your mouth. Sheila was dying to remember the salad so she could make it herself, let alone, share it with Vero’s followers.
Frying capers gives the dish a crunchy texture and a savoriness that nicely contrasts with the sweetness of peaches and caprese salad cherry tomatoes. Then, choosing caprese salad burrata gives the dish a delicious creaminess that contrasts with the fried capers and partners with the sweet profile of the peaches and tomatoes.
Naturally, being an Italian dish, our next thought is what about wine and food pairings?
While this dish seems simple, it does have a significant amount of flavor intensity and textures for which, to aim for the best wine and food harmony, you’d want a structured and flavorful white wine, like Quercia Scarlatta Marchese Japo white wine blend from Le Marche, or an organic Trebbiano Abruzzese white wine, like Famiglia Febo Parella. Also, a Rosé wine would also be a good choice, or a red wine with minimum tannins, like a Barbera red wine or Schioppettino. And don’t forget to have a really good EVOO on hand!
So, here is Sheila’s rendition of Eleonora Riso’s Alternative Caprese Salad.
Stock Up to On Small Batch EVOO and Artisanal Wines
As a reminder, we forage for small batch artisanal wines and EVOOs and sell to businesses and consumers across the US.
If you are a distributor, have a licensed on or off premises business, or even a specialty food store, reach out to us to learn more about our portfolio and how we can partner together to source hard to find wild and scarce wines and olive oils.
Otherwise, wine lovers, foodies and companies seeking to support woman owned, sustainably focuses small businesses, we sell online, and ship across America. We also have an award winning wine club, have great gift baskets and organize unforgettable wine tasting experiences.
We are here for you. Reach out to us at any time.
Queen of Masterchef Italia’s Twist on Caprese Salad
We were so inspired by Eleonora Riso’s Instagram reel where she makes her rendition of Caprese salad, we tried it ourselves. Here is the recipe of how we made it:
Procedure
Use a paper towel to dry capers.
Put 4 tbls. of EVOO into a small frying pan with and heat it on a medium to high flame. Once water is drizzled on top and it sizzles, then add capers.
Keep stirring capers until they turn a darker color and get crunchy, about 6 minutes. Before removing all from pan, take one, let it cool off and eat it: when you bite into it, you should hear a crunch. If not keep cooking for, say, another minute. Just make sure they don’t burn.
Remove fried capers from pan and place on another paper towel to absorb oil.
Slice peaches and tomatoes.
Assemble on a dish, first lying the peaches and tomatoes, then fried capers. Then take off pieces from burrata with your hands and scatter them around the dish. Then basil leaves, then oregano, then a dash of salt, then drizzle a really good EVOO on top.
Serve with fresh bread and a really good artisanal wine, like a dry white, rose or red with low tannins.
Cooking and Prep Time: 30 minutes
Portions: 1 person for a main dish, or 3-4 people if appetizer
Ingredients:
1 large peach
5 oz. of cherry tomatoes
2 tbl. capers
4 tbl. burrata cheese
Fresh basil, about 14 leaves
1/4 tsp. dried oregano
4 tbl. of olive oil
A dash of coarse salt, preferably sea salt
A really good extra virgin olive oil to drizzle on top.
Wine Pairing Suggestions:
Here are just a few: Quercia Scarlatta Marchese Japo white wine blend from Le Marche
Stock Up on Really Good EVOO and Small Batch Artisanal Wines to Pair
The extra virgin olive oils that we curate that are all organic and super small production. Likewise, our curated wines are farm crafted and made with minimal or no intervention. Here is just a sampling to use and pair with this delicious caprese salad with cherry tomatoes:
