Recipes › Appetizer › Baked Caprese Salad Recipe

Baked Caprese Salad Recipe

Recipe by Pedro M. A. Neves

This warm baked caprese salad transforms the classic Italian combination of tomato, mozzarella, and basil into a comforting main course. Ripe tomatoes are layered with creamy fresh mozzarella, finished with a crispy breadcrumb topping, and baked until golden and bubbling. Served warm from the oven with crusty bread, it's a substantial yet light interpretation of Italy's most iconic salad.

Ingredients

• 800g (28 oz) ripe tomatoes, sliced 1 cm (0.5 inch) thick
• 400g (14 oz) fresh mozzarella, sliced 0.5 cm (0.25 inch) thick
• 60ml (0.25 cup) extra virgin olive oil
• 80g (1 cup) fresh breadcrumbs
• 30g (1 oz) finely grated Parmigiano-Reggiano
• 20 fresh basil leaves
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 30ml (2 tablespoons) balsamic vinegar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 200°C (400°F). Brush a 23 cm (9 inch) round baking dish or 20×25 cm (8×10 inch) rectangular dish lightly with olive oil.

2. In a small bowl, combine breadcrumbs, Parmigiano-Reggiano, minced garlic, 0.25 teaspoon salt, oregano, and black pepper. Drizzle 30ml (2 tablespoons) olive oil over the breadcrumb mixture and mix with a fork until resembling coarse sand.

3. Arrange half of the tomato slices in the bottom of the prepared baking dish, slightly overlapping. Season with 0.25 teaspoon salt.

4. Layer half of the mozzarella slices over the tomatoes, then scatter half of the fresh basil leaves over the cheese.

5. Repeat with remaining tomato slices, remaining mozzarella, and remaining basil leaves. Season the top layer with remaining 0.25 teaspoon salt.

6. Evenly distribute the prepared breadcrumb mixture over the top layer, pressing gently so it adheres to the cheese and tomatoes.

7. Drizzle the remaining 30ml (2 tablespoons) olive oil over the breadcrumb topping in a thin stream.

8. Bake uncovered for 20-25 minutes until the breadcrumb topping is golden brown and the mozzarella begins to soften and release its moisture at the edges.

9. Remove from oven and let rest for 3 minutes. Drizzle with balsamic vinegar and lemon juice immediately before serving while still warm.

Substitutions

• For dairy-free: Use cashew mozzarella or store-bought plant-based mozzarella alternative, adjusting baking time to 15 minutes as it may cook faster
• For gluten-free: Replace breadcrumbs with crushed gluten-free bread or almond flour mixed with the same proportions of cheese and seasonings
• For lower-fat version: Reduce olive oil to 40ml (2.5 tablespoons) total and use low-fat ricotta instead of mozzarella for a creamier, lighter result
• For additional protein: Layer 200g (7 oz) sliced grilled chicken breast between the tomato and mozzarella layers

Tips

• Use tomatoes at room temperature, not cold from the refrigerator, for best flavor development during baking
• For extra flavor, brush the breadcrumb topping lightly with garlic-infused oil before baking to deepen the golden color and taste
• If tomatoes release excessive liquid during baking, tilt the dish slightly and spoon out excess liquid halfway through cooking to prevent a soggy result
• Make the breadcrumb topping 30 minutes ahead and refrigerate it to help it stay crispy and prevent over-absorption of oil

The classic Caprese salad originates from the island of Capri in Campania, representing the simplicity and quality of Southern Italian cuisine by combining just three main ingredients: pomodori (tomatoes), mozzarella di bufala, and fresh basil. This baked version honors the traditional combination while creating a warm, comfort-food interpretation suitable for a main course.

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