Warm Caprese Salad



Serving size

1 salad
30 minutes

This recipe can easily be multiplied but does not keep well.

Warm Caprese Salad


1 tsp. Olive oil
2 tsp.. Pine nuts
16 cherry Grape or cherry tomatoes
2 tsp.. Capers
1 to taste Black pepper
1/2 cup leaves, whole Fresh basil (coarsely chopped)
2 ounce Fresh mozzarella (sliced)


Preheat the oven to 350°F.

Place the olive oil, pine nuts, tomatoes and capers in a small skillet.

Place the skillet in the oven and roast the tomatoes for about 12 to 15 minutes. Shake the pan occasionally.

While the tomatoes are roasting, place the mozzarella slices on two small plates.

When the tomatoes are roasted, remove the pan from the oven and add the pepper and basil.

Toss gently until the basil is wilted.

Top the mozzarella with the tomatoes and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is not safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Caprese salads are just about perfect. Why mess with a great recipe?

I am not sure that I have a good answer to my own question, but in this case it seemed like a good idea and it turns out really great. The combination of the umami flavors in the roasted tomato with the sweet pine nuts and tangy capers goes perfectly with the creaminess of the fresh mozzarella.

Basil is the traditional, but I love this variation with fresh cilantro: it has a more subtle flavor. Serve this with a soup and a bit of bread smeared with extra virgin olive oil for the perfect meal.

"Life is great. Cheese makes it better."

Avery Aames