Modern style caprese salad

Season :Summer Servings :4 as a side Diet :Vegetarian, gluten free Time :25-30 minutes Difficulty :Easy

The good old caprese salad with a new twist! The dressing and the pickled green peppers will lift the dish to a new level. Great as a side with a couple of other salads for a bbq dinner!


  • 4 medium size tomatoes
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Splash of balsamic vinegar
  • 500 gr. of mixed tomatoes (different sizes and colours)
  • 1 mozzarella di Buffalo
  • Handful of basil
  • 2-3 tsp of pickled green pepper (from a jar)


  1. Preheat the oven to 180C.
  2. Place the cloves of garlic in their skin and the 4 medium size tomatoes in an oven dish with some salt, pepper and olive oil and roast for 15-20 minutes.
  3. Blitz the roasted tomatoes and garlic (discard the garlic skin) together with a splash of balsamic vinegar and a swig of extra virgin olive oil with a hand blender. Taste to check seasoning.
  4. Wash the mixed tomatoes and chop into different shapes and sizes.
  5. Arrange the mixed tomatoes on a platter and tear pieces of the mozzarella over the tomatoes. Dress the salad with the roasted tomato dressing and finish with some basil leaves and the pickled green pepper.



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