7 New Ways to Make Caprese Salad

Votes: 3

We love tomatoes and mozzarella, but we couldn't resist some completely new ideas for a good old Caprese.

Consider it "Caprese 2.0"

They say you shouldn't change the classics—but when it comes to summer harvests, cheese, and fresh herbs, we couldn't help but come up with new ways to use fruits and vegetables. Tomatoes, mozzarella, and basil will always be a staple, but try these new, simple combinations: they'll be a pleasant surprise.

How to Make - 7 New Ways to Make Caprese Salad

Peaches + burrata + tarragon =

Peaches and cream - with a spicy twist

Layer peach slices, tender burrata cheese chunks, and tarragon leaves. Finish with crisp salt, olive oil, and plenty of fresh black pepper.

Strawberry + lime + cotija + cilantro =

Mexican-style strawberries

Toss halved ripe strawberries with lime juice and a small pinch of sugar, then top with crumbled cotija cheese and fresh cilantro.

Beetroot + blue cheese + mint =

"Bold Blue"

This classic salad combination makes a great appetizer—and the flavor is even better without the lettuce. Pair sliced beets with blue cheese and finely chopped fresh mint.

Butternut squash + ricotta + sage =

Baked and toasted

Roast butternut squash slices until crisp and golden brown, then top with whipped ricotta and sage leaves toasted in brown butter.

Red pepper + onion + feta + oregano =

"Spicy Mediterranean"

Tomatoes and basil are far from the only ingredients in the cuisine of this part of the world. Top with roasted red peppers and caramelized onions, salted feta, and chopped fresh oregano. Drizzle with olive oil.