This Caprese salad may not be beautiful, but it is amazing. Serve this simple and quick recipe at your next shebang the way it is prepared here, or leave out the broiling.
They aren't all pretty. They aren't all supposed to be. Mom's tuna noodle casserole isn't photogenic, but sometimes it hits the spot. Same for meatloaf. Yeah, try to gussy that up for a great food photography shot without using some hairspray. Other wise, it's a brown lump of meat with some red smeared on top. But damn, it's delicious.
Broiled Caprese Salad
This Caprese salad did not turn out catwalk ready like I had envisioned it. But that doesn't matter because it was amazing. I even ate tomatoes. Strait up. And didn't try to pick around them (mainly because it was darned impossible). So serve this simple and quick recipe at your next shebang the way it is prepared here, or leave out the broiling - so that everything remains a little more photo friendly.
Tools for the Win!
As for the GIANT beautiful red KitchenAid food processor that made the vinaigrette a breeze - it's amazballs. I should have reviewed this eons ago. I even have a delicious recipe created, developed, photographed and devoured. But, sadly, it went on the list of not pretty enough for PtS (I'm not even going to tell you how often that happens). Add scallops to that list of things that I can't photograph, right up next to cauliflower.
I wasn't sure how I could speak fondly of the new food processor, since my little trusty one seemed to work so much better and the larger one just wasn't doing it's job of making tiny bits of everything. Then I realized it was operator error (derrr). Apparently, I needed to push the blade down until it clicked into position, instead of just popping it in. Well, here's to reading manuals. I love the giant turbo charged engine, and the moment I assembled it properly, it worked like the champ that I knew it was destined to be.
The vinaigrette took all of 11 seconds to make.
If you’ve tried Broiled Caprese Salad recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1 small shallot - chopped into quarters
- dash red pepper flakes - more or less depending on how you like things
- 1 ½ cup basil leaves
- 2 tablespoon water
- 2 tablespoon champagne vinegar
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 6 tablespoon extra virgin olive oil
- 4 large tomatoes - sliced thick with any stems removed
- sliced mozzarella cheese
Make the Vinaigrette:
- Pulse the shallot in the food processor a few times just to get things going.
- Add the red pepper flakes, basil, water, vinegar, salt, pepper and olive oil.
- Run the food processor until everything has come together, scraping the sides if needed.
Assemble the Caprese:
- Preheat broiler.
- Move oven rack to second to top position (about 4 inches from broiler).
- Line a baking sheet with aluminum foil.
- Arrange sliced tomatoes in a single layer on the baking sheet.
- Sprinkle with salt and pepper.
- Lay a thin slice of mozzarella over all but ⅓ of the tomato slices (the tops).
- Broil until cheese has melted.
- With a spatula, arrange the tomato slices onto a plate.
- Drizzle with basil vinaigrette and serve immediately as the warm cheese creates a delicious oily hot mess out of this appetizer. Not exactly stunning -but good.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
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This looks heavenly!
amanda @ fake ginger says
I'm not a big tomato person but I could get into these.
nicole @ I am a Honey Bee says
i can't wait for summer!! BF has been digging up our yard and Ican't wait to plant tomatoes and some basil. I picked up 3 kinds of seeds!
I must make this!
Toby @ Plate Fodder says
But, then again... it's cheese 🙂
Katrina @ Warm Vanilla Sugar says
This looks positively awesome!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I want to stuff that tomato into my face so I'd say that your photography was a total success, just so you know.
claire @ the realistic nutritionist says
this is SEXY.
Kristi Rimkus says
I think it looks fantastic. What a genius idea for caprese!
Stefanie @ Sarcastic Cooking says
I still think this is gorgeous!
All That's Left Are The Crumbs says
I would be extremely happy if this was on my plate for dinner tonight. I love caprese salad but had never thought of broiling it - genius!. I think it definitely looks ready for its moment on the runway.
Belinda @zomppa says
This is a beautiful salad! And delicious and simple.
Jennie @themessybakerblog says
My grandfather always says it doesn't have to be pretty to be delicious. Damned if he isn't right. This looks amazing!
Erin @ The Spiffy Cookie says
Some of the best food seems to not be very photogenic.
Looks pretty damn amazing to me! My mom has one of those red food processors she LOVES it!
I think these look absolutely beautiful and delicious!
Nutmeg Nanny says
Ah, this looks wonderful! I adore a good caprese salad 🙂
These were absolutely delicious! I love the sauce and it also goes great with chicken or fish!