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Caprese salad with pomegranate and mint is a flavor explosion. The pomegranate molasses, like balsamic vinegar, lends a sweet-tart note to ripe tomatoes.
The classic Italian Caprese Salad, or “Insalata Caprese,” hails from the sun-kissed island of Capri. A traditional caprese salad embodies the fresh summer flavors that make Italian cuisine so beloved: perfectly ripe tomatoes, fresh mozzarella, a drizzle of balsamic and scattering of fresh basil.
My twist on the traditional caprese? I love to substitute balsamic with pomegranate molasses, which is similar in its sweetness and tanginess too, and more mellow. I trade the basil for fresh mint. And there you have it! A Lebanese caprese salad that wows every eater, and the cook too!
Key Ingredients in Caprese Salad
No matter the twist in the classic, to make an authentic Caprese salad, choosing high-quality, fresh ingredients is the only way!
- Ripe Tomatoes: Aim to find the best tomatoes your garden, market, or grocery store offers. This is THE salad for local tomatoes at the height of the tomato season. Summer tomatoes, plump and juicy, are a must. Cherry tomatoes or colorful heirloom tomatoes are wonderful to use together here.
- Mozzarella Cheese: Authentic mozzarella is essential. Look for creamy mozzarella balls or burrata cheese. Buffalo milk mozzarella is traditionally used, but cowโs milk mozzarella is wonderful and more readily available.
- Fresh Herbs.ย I go for fresh mint because I can’t get enough of it in the summer! But the traditional fresh basil leaves are equally divine of course. Use the smaller leaves of fresh basil and scatter them whole on the salad. If the leaves are larger, tear or chop them a bit first.
- Extra-Virgin Olive Oil: A drizzle of extra virgin olive oil provides a rich, fruity essence that elevates the whole salad perfectly. Try Lebanese Extra Virgin Olive Oil here!
- Flaky Sea Salt and Black Pepper: Seasoning with flakey salt or kosher salt enhances the flavors without overpowering them. Use a pepper grinder for freshly ground black pepper for the most fragrant flavor.
- Pomagranate Molasses.ย This is such a wonderful addition, adding a tangy depth that complements the sweetness of ripe tomatoes. Try the pure pomegranate molasses from Lebanon in my shop! Balsamic vinegar is traditional and delicious too.
Tips for Making a Great Caprese Salad
Making the perfect Caprese salad recipe involves more than just assembling ingredients. Consider these tips to take your Caprese to the next level:
- Cheese Matters: Find great mozzarella! Many fresh mozzarella cheeses, especially pre-sliced versions, can be rubbery and flavorless. Use a paper towel to gently pat the mozzarella, even if it’s not overly wet. T In a traditional Caprese, mozzarella balls can be used whole or sliced, depending on your presentation preference. I look for smaller balls or even the very tiny mozzarella balls and keep them whole.
- Let It Breathe: This simple salad thrives when the ingredients have a chance to breathe. Allowing them to reach room temperature and to rest for a few minutes before serving, to enhance their flavors.
- Artful Assembly: Use both large tomato slices and smaller halved tomatoes. Select a variety of tomato colors and styles, heirloom in particular. Pile smaller mozzarella balls all together on a serving platter, or alternate slices of tomatoes and mozzarella, tucking fresh mint or fresh basil leaves in between or scattering them on top.
- The Extra Touch: Finish the dish with a drizzle of olive oil and a light sprinkle of flakey salt. Drizzle as well with pomegranate molasses for that sweet and tangy contrast.
- Pair It Right: Pair this salad with a light meal or as a side salad along with anything off the grill (kebabs!). It makes a great selection with other salads like pasta salad or cucumber tomato salad.
Storing leftovers
This is not the best salad to have leftover because the ingredients get quite juicy. Store any leftovers in an airtight container in the refrigerator and eat within a day or so for best flavor and texture.
Caprese Salad Recipe
Ingredients
- 2 ripe tomatoes, heirloom, beefsteak, or other larger tomatoes
- 1 pint cherry tomatoes, halved
- 1/2 pound mozzarella balls, drained
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses, or balsamic vinegar
- 2 teaspoons flakey sea salt
- 1/4 teaspoon ground black pepper
- 5 leaves fresh mint, cut in chiffonade (thinly sliced), or fresh basil leaves
Instructions
- Slice the large tomatoes across the stem end in 1/2-inch rounds. Arrange the slices in overlapping rows on half of a beautiful serving platter. Combine the halved cherry tomatoes and mozzarella balls on the other half of the platter.
- Generously drizzle the olive oil and pomegranate molasses over the tomatoes and mozzarella. Dust with salt and pepper. Finish with the mint or basil scattered on top of everything, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this tonight for dinner. It was delicious and so very easy to put together. I love the combination of the pomegranate molasses and the fresh mint. What a winner. I know that I will be making this often this summer especially after the homegrown tomatoes begin to arrive at the farmers’ markets. Thank you for another good recipe, Maureen!
So happy Mary! Just a favorite!
It’s 1am and i am wide awake .after listening to an endless list of podcasts i found myself here , trying to catch up on your last posts ,and i am glad i am. Now i have one thing on my mind: getting the best tomatoes in town .my usual tomato salad vinaigrette has a little twist , curry , yes curry ! I use olive oil, apple vinegar ,pomegranate molasses ,salt and curry !
I bet yours is just delicious with the curry Lara! I’m glad you’re here too!