Comments on: Heirloom Caprese Salad

By: A. McCoy

A. McCoy — Sun, 04 May 2025 19:11:48 +0000

I’ve had Caprese Salad on the island of Capri at the Villa Verde Restaurant, more than once. They use Buffalo Mozzarella.
I think the salad did originate on the Island.
If you are ever there, be sure to eat at Villa Verde. It is exceptional

By: Kate

Kate — Tue, 12 Sep 2023 20:15:42 +0000

In reply to Christi Kolb. You can try it! Let me know what you think.

By: Christi Kolb

Christi Kolb — Thu, 31 Aug 2023 08:14:01 +0000

Hi Kate – I have a flourishing Thai basil plant that I would love to use but I can’t find any simple uses for it. I know it can’t substitute for sweet Basil, so do you have any suggestions? I’d love to accentuate the peppery taste and diminish the anise flavor. Thanks!

By: Kathy

Kathy — Fri, 16 Sep 2022 01:29:36 +0000

I made this tonight and it was delicious! I usually make Caprese salad with fresh mozzarella and I splurged and used burrata (from Whole Foods). It was different and so good! I also followed the suggestion to let it sit for 30 minutes and that really brought out the flavors. In response to another comment, I live in Kansas City and have bought fresh mozzarella at Bella Napoli. I don’t know if they make it there, however, its MUCH better than the vacuum packed stuff. Now I’ll have to check and see if they have burrata!

By: Sharvi ahuja

Sharvi ahuja — Mon, 02 Nov 2020 11:57:34 +0000

This Caprese salad looks really tasty, we also have a tasty and easy to make Caprese salad recipe.

By: John K

John K — Fri, 01 May 2020 13:54:29 +0000

I can’t wait to try this! We’ve been addicted to Caprese Salad since our first tour in Italy. Our stops included a visit to the Isle of Capri, as beautiful a site as this salad is delicious! Last summer, I learned to make our own fresh mozzarella from whole milk. You should try it, it only takes a few ingredients and about an hour and I get the equivalent of about two grocery store balls. Oh, and try drizzling your salad with balsamic glaze just before serving. I saw elsewhere that you love the taste and every Caprese I had in Italy was drizzled with it.

By: S.Majumder

S.Majumder — Sat, 14 Mar 2020 10:06:49 +0000

I will try this for sure as well as the ratatoille!

By: Kate

Kate — Thu, 12 Sep 2019 14:57:30 +0000

In reply to Gina. That's a great idea, Gina! Thank you for sharing.

By: Gina

Gina — Mon, 09 Sep 2019 02:04:38 +0000

I LOVE Caprese Salad. I have adapted it to an easy tossed salad using Romain lettuce, fresh pearlini mozzarella, cherry tomatoes (I love the heirloom varieties) fresh basil (green and purple) and balsamic vinaigrette (added to individual bowls so that any leftovers -not usually – won’t wilt).

By: Patty

Patty — Thu, 05 Sep 2019 21:50:01 +0000

After enjoying an amazing ricotta appetizer at an Italian restaurant a couple weeks ago, I got it in my head to make ricotta at home, and I did it this morning! But I felt bad just standing at the counter and eating it on little slices of toasted French bread, so I used some to make this salad. Ricotta may not be the traditional cheese, but oh my, was it good! I’ll make another salad for dinner guests tomorrow (if I don’t eat all the cheese before then!) Thank you Kate – your recipes are always perfection!