Winter Caprese Salad

Winter Caprese Salad


Makes 8 servings.

  • 12 plum tomatoes, cut lengthwise in half

  • 1 and 1/2 cups extra-virgin olive oil

  • 2 cloves garlic

  • 6 tablespoons freshly grated Parmigiano-Reggiano cheese

  • 6 cups fresh basil leaves, plus a few leaves for garnish

  • 4 tablespoons pine nuts

  • 8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters

  • Salt and freshly ground black pepper


  1. Preheat the oven to 200°F.

  2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste.

  3. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

  4. Remove the tomatoes from the oven and let cool.

  5. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.

  6. Combine the garlic and Parmigiano cheese in a blender and pulse until the garlic is roughly chopped.

  7. Add the basil and pulse 7 or 8 times, or until the leaves are shredded.

  8. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.

  9. Toast the pine nuts in an 8-inch saute pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes.

  10. Transfer to a plate to cool.

  11. To serve, arrange 3 tomato halves cut side down on each plate.

  12. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella.

  13. Sprinkle with the pine nuts and garnish with basil leaves.

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