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This request for Glorietta Trattoria’s caprese salad recipe couldn’t come at a better time. Perfect this recipe, and you will impress any guests at upcoming barbecues.
Something about Glorietta’s caprese salad is completely different than others I have had. It’s uber fresh and I think the pesto makes it stand out. I can’t figure out what they put in it.
Mary Landrum Pyron, Jackson, Wyoming
Ingredients
- For the pesto:
- 6 cloves garlic
- 1 cup olive oil
- 2 bunches basil
- 1/2 cup pecorino cheese, freshly
- grated
- 1/2 cup pine nuts, toasted
- For the salad:
- 20 baby heirloom tomatoes, cut
- in half
- 20 small balls fresh mozzarella
- cheese (often labeled
- bocconcini)
- Maldon sea salt, to taste
- 1/4 cup micro herbs (micro basil,
- bull’s blood, micro arugula)
- Splash of aged balsamic vinegar
Instructions
- Make garlic confit by simmering the cloves in olive oil until they are tender but not browned (about 1
- hour).
- Combine the confit garlic, basil, pecorino cheese, pine nuts and olive oil in a food processor, and blend until the pesto is mostly smooth.
- Mix tomatoes, mozzarella balls and sea salt to taste in a bowl.
- Spoon 4 tablespoons of pesto onto a platter, add the tomato and mozzarella mixture, and top with micro herbs and aged balsamic.
