Winter Insalata Caprese

Ingredients

• 2 large ballsfresh buffalo mozzarella (or fresh mozzarella)
• 12roasted tomatoes
• 30 ml (⅛ cup)pesto sauce
• 30 ml (⅛ cup)extra-virgin olive oil
• to tastesalt and pepper
• to tasteoil-cured olives
• to tastefresh basil leaves

Instructions

1. 1

   Cut the mozzarella

   Cut the mozzarella into wedges.

2. 2

   Halve the tomatoes

   Slice each roasted tomato in half.

3. 3

   Arrange the plates

   Arrange the mozzarella and tomatoes across 4 individual plates.

4. 4

   Mix the dressing

   Stir the olive oil and pesto together in a bowl, then drizzle the mixture over each plate.

5. 5

   Garnish and serve

   Finish with the olives and basil leaves, then serve.

What is winter Insalata Caprese?

Insalata Caprese is an Italian salad traditionally built around tomatoes, mozzarella and basil. This winter version swaps in roasted tomatoes, keeping the tomato-and-cheese pairing when ripe fresh tomatoes are less available.

The recipe stays close to the classic combination, with pesto and olive oil adding a herby dressing. Serving it on individual plates keeps the mozzarella and tomatoes easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 3g protein, 2g carbs, 16g fat.

The listed nutrition is 155 kcal per serving, with 3 g protein, 2 g carbohydrates and 16 g fat. Mozzarella contributes protein and fat, while the olive oil and pesto are the main sources of fat; the tomatoes contribute some of the carbohydrates. Pair a serving with leafy greens or other vegetables to round out the plate.

Choosing the ingredients

Mozzarella: Buffalo mozzarella brings a soft, creamy texture, while fresh mozzarella is an easy alternative. Cut either kind into wedges so it sits neatly alongside the tomatoes.

Roasted tomatoes: Their concentrated flavour suits this version of the salad. Halve each tomato so the pieces are easy to eat with the cheese.

Pesto and oil: Stir them together before dressing the plates so the pesto is easier to drizzle. Add salt and pepper to taste.

Assembling each plate

Mozzarella first: Cut the cheese into wedges, then arrange it with the halved tomatoes on four individual plates. Keep the pieces in a single layer so the dressing can reach both ingredients.

Dress lightly: Drizzle the pesto and olive-oil mixture over each plate rather than pouring it all in one spot. Finish with olives and basil leaves.

Texture and flavour

The contrast is the appeal: tender mozzarella meets the softer, concentrated texture of roasted tomatoes. Pesto contributes a savoury, herby note, while the olives add a salty accent.

Taste before adding much salt, since the pesto and oil-cured olives can already bring plenty of seasoning. Fresh basil provides a fragrant finish.

Timing and serving

The listed total time is 15 minutes, assuming the roasted tomatoes are ready to use. The rest of the preparation is limited to cutting, mixing and plating.

Serve the salad as a starter or alongside bread and a simple green salad for a fuller meal. Assemble it shortly before serving for the best texture.

Recipe notes & tips

• Drain the mozzarella briefly if it is very wet before cutting it.
• Mix the pesto and oil thoroughly so the dressing is more evenly combined.
• Arrange the tomatoes cut-side up if you want their colour to show.
• Add the basil just before serving to keep it fresh-looking.
• Taste before seasoning, as the pesto and olives may be salty.

Variations

• Use fresh mozzarella: Swap it for buffalo mozzarella if that is what you have.
• Add more basil: Tear extra leaves over the plates for a stronger herbal note.
• Change the olives: Use another type of olive if oil-cured ones are unavailable.
• Add black pepper: Grind it over the finished salad for a sharper finish.
• Serve with bread: Offer crusty bread alongside to make the salad more substantial.

Common mistakes to avoid

• Overdressing the salad: Drizzle gradually so the cheese and tomatoes are not overwhelmed.
• Adding salt too soon: Taste the pesto and olives first, then season as needed.
• Cutting uneven wedges: Keep the mozzarella pieces similar in size for easier serving.
• Making it too far ahead: Assemble near serving time to preserve the ingredients' texture.
• Skipping the dressing mix: Stir the pesto and oil together before drizzling for a more even coating.

How to store

Store leftover salad covered in the fridge and eat within 1 day for the best texture. It is best served cold or brought briefly to room temperature; reheating is not recommended.

Frequently asked questions