5 Clever, Easy Twists on Caprese Salad
Done right, the caprese salad's timeless combination of tomatoes, fresh mozzarella, and basil is more than the sum of its parts. That's why every component counts: You must seek out the best ingredients, use your fanciest olive oil, and sprinkle on the Maldon salt and coarsely ground pepper. Master these essentials and the caprese formula can be endlessly (and brilliantly) adapted, as seen here. Here's how senior associate food editor, Alison Roman, came up with these versions.
Christopher Testani1/5The Original: Tomato + Mozzarella + Basil
The easiest way to slice a tomato? Use a basic serrated knife. It does a fine job cutting through the delicate skin and flesh of the tomato without smushing it.
Christopher Testani2/5Cantaloupe + Scamorza + Mint
Alison Roman: "You know that combo of prosciutto and melon? Well, this is kinda like that. The smoky, firmer-textured scamorza fills in for cured meat, pairing perfectly with that honeyed, almost-musky melon flavor. Because scamorza isn't the saltiest of the bunch, be generous with that Maldon."
Christopher Testani3/5Grilled Eggplant + Ricotta Salata + Dill
__Roman: "__Okay, so it's not a fruit, and yes, you have to grill it first. But! Once grilled, eggplant transforms from bitter and firm to smoky and meltingly soft—the perfect thing to be eaten with the likes of crumbly, salty ricotta salata."
Christopher Testani4/5Roasted Red Pepper + Feta + Chive
Roman: "I'm a firm believer that roasted red peppers are the only red peppers. Grill a small army of 'em, then peel and store them in oil—do this for no other reason than to layer them with slabs of briny creamy feta and top with chives. Sweet + Salty + Yes Please."
Christopher Testani5/5Peach + Burrata + Tarragon
__Roman: "__Maybe the bougiest combo of the bunch, but also maybe the best. Burrata and ripe peaches are already two balls of perfection—pile them on top of each other and you'll know why too much of a good thing is a really great thing. For this one, use a spicier, more savory olive oil—and don't skimp on the cracked pepper."
