A Reimagined Caprese
RECIPES

A Reimagined Caprese

Ready IN
23 mins
Servings
6-8
Save
By Lynda Balslev
Updated:

This recipe celebrates the abundance of summer tomatoes in a dish that’s as visually appealing as it is flavorful. Inspired by the classic ingredients of an Italian caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil—it reimagines the familiar combination with a little knife work and thoughtful layering. The result is a vibrant appetizer served in a glass that’s easy to assemble, simple to serve, and fun to eat.

Think of it as a savory summer parfait: a colorful medley of diced tomatoes topped with a generous dollop of buffalo mozzarella, ribbons of fresh basil, and a drizzle of rich balsamic reduction. A crisp crostini plank completes the presentation, doubling as both a garnish and a handy utensil for scooping up the tomatoes and soaking up their sweet, flavorful juices.

(Lynda Balslev for Tastefood)
Lynda Balslev for Tastefood
Tomato Tartare Caprese
Lynda Balslev
Time
23 mins
(Prep 15 minsCook 8 mins)
Servings
6-8
Ingredients
Syrup
  • 2/3 cup balsamic vinegar
  • 1 garlic clove, lightly smashed
  • 1 tablespoon lemon juice
  • Pinch of salt and freshly ground black pepper
Crostini
  • 6 to 8 slices of baguette, sliced on the diagonal, about 4 inches in length and 1/4-inch thick
  • Extra-virgin olive oil
  • 1 large garlic clove, lightly smashed
  • Kosher salt
Tomatoes
  • 1 1/2 to 2 pounds assorted tomatoes, seeded, cut into 1/4-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, plus extra for garnish
  • 1 pinch sugar (optional)
  • 2 fresh buffalo mozzarella rounds, each about 4 ounces
  • 6 to 8 basil leaves
Instructions
STEP 1
For the Syrup: Place the vinegar, garlic, lemon juice, salt, and pepper in a small saucepan. Bring to a boil and simmer until reduced by about half and slightly syrupy, 3 to 4 minutes, stirring occasionally. Discard the garlic clove. Transfer the syrup to a bowl and cool to room temperature.
STEP 2
For the Crostini: Heat the oven broiler or grill. Lightly brush the baguette slices with olive oil. Rub each slice with the garlic clove and sprinkle with a pinch of salt. Arrange in 1 layer on a baking tray and broil until lightly golden on both sides, turning once, or grill until lightly charred on both sides. Set aside.
STEP 3
For the Tomatoes: Combine the tomatoes, oil, salt, and black pepper in a bowl. Gently stir to combine. Taste for seasoning. If desired, add a pinch of sugar.
STEP 4
Divide the tomatoes evenly between serving glasses or small bowls. Tear the mozzarella into 6 to 8 chunks, then place a chunk in each glass over the tomatoes. Drizzle with 1 to 2 teaspoons balsamic syrup.
STEP 5
To chiffonade the basil, stack the leaves, roll them lengthwise, and thinly slice the roll. Sprinkle the basil over the tomatoes. Garnish with additional black pepper and serve with the crostini.
Related Recipes
The Epoch Times
Cheesy Eggplant Flatbreads Taste Like Summer
The Epoch Times
Cucumber Salad
Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2026 Lynda Balslev. Distributed by Andrews McMeel Syndication.