Caprese Antipasto
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2ripe bell peppers, 1 red and 1 yellow if possible
- Salt and pepper
- Extra-virgin olive oil
- 1pound fresh mozzarella, at room temperature
- 2pounds ripe tomatoes, in assorted colors if possible
- ½pound cherry tomatoes, in assorted colors if possible
- Handful of caperberries, or 1 tablespoon large capers, rinsed
- Handful of good-quality olives
- 6thin slices of prosciutto, more if desired
- Handful of basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
330 calories; 23 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 21 grams protein; 753 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into ½-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
- Step 2
Cut mozzarella into ¼-inch slices. Cut tomatoes into ½-inch slices and halve cherry tomatoes.
- Step 3
Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.
Private Notes
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Cooking Notes
Annie
Please, NEVER. NEVER rinse roasted peppers - you will lose lots of flavor if you do. After roasting cover or place in a paper bag to steam for half hour, then lay them on some paper towels, or on a plate, pull out the stem and seeds, wipe away the char (some remaining flecks enhance look and flavor), then cut into strips.
Virginia
Took the parts along on a spa-get-away double birthday celebration. Substituted varieties of olives for the capers. Included fresh crusty bread. Was fantastic w/ white wine
Becky E.
Super dinner for hot evening with some good French bread and wine. Added some Peppadew peppers, cucumbers and Spanish Chorizo. This is a summer go-to recipe. Used prosciutto piccolo rather than prosciutto de Parma because it is a lot less fatty.
gail
A quick trip to Trader Joe's and I had an appetizer or first course. No cooking required and very attractive. I found everything I needed and added grilled artichokes, an avocado and a crusty loaf.
anne
This looks like a great recipe! After charring the bell peppers place them in a bowl and cover with a plate or foil for about half an hour. The skins will separate from the flesh and can be easily removed under running water. Then separate to remove the seeds. Very fast.
Deborah White
A caprese salad is my summer go-to dish at home or to share with book club or my women's group. A couple additions I use, that draw compliments: Sprinkle liberally with cold rice vinegar to lightly marinate, then sprinkle a bit more just before serving. Also, herbes de provence can be used in lieu of basil leaves. (To make this vegetarian, I delete the prosiutto.)
Rodney
This is a "can't miss" recipe. As long as you get the tomatoes, basil, and roasted peppers, it's a winner. In addition to the ingredients listed, I added a few marinated artichokes and drizzled it with a balsamic reduction. It makes a great appetizer or a side for a light summer meal. It is an impressive presentation for a party or happy hour. Highly recommended!
Elizabeth
Outstandingly easy and delicious! Being in So Calif, all sorts of colorful and delicious tomatoes were available! Great dish to make ahead and NO COOKING over a hot stove!!!!! Drizzled balsamic syrup over top!
Doris
I've made this several times using jarred roasted peppers - it makes this simple but delicious recipe even easier. Wonderful with warm or toasted crusty bread.
Rosalie
This is a must starter for all holiday meals. Roasting peppers makes the house smell wonderful. I also add salami, dry sweet sausage and sharp provolone. It is so satisfying that whatever follows is anticlimactic.
Michael
Before slicing the peppers in half. make a small incision while holding over a bowl to capture all the wonderful juice inside.
Debbie
This was delicious! Made as written, then the next day assembled the leftovers with chunks of torn baguette in a bowl to make a bread salad. I can’t decide which I liked better!
jmee
Turn on the grill for the red peppers and throw on some peaches, too. Peaches + prosciutto = YUM!
Tim King
This made a really nice late summer meal. Added some thin slices of soppressata and capocolla to add a little heft. Served it with a terrific rustic olive bread and some marinated mushrooms that we had in the fridge. Be patient when roasting the peppers -- it will take a bit of time to get a nice all over char and the char is key to getting the best flavor out of the fruit.
Darcy Parsons
You can add an avocado and drizzle everything with Ume Plum Vinegar. So delicious.
app
By adding roasted red peppers, caper berries, olives and prosciutto to caprese, David Tanis’s uncharacteristically maximalist recipe means that the salad is promoted to the main dish of the table and that even more ingredients can experience the wonder of salad juice. How I make it: I add any mix of capers, pickled peppers, radishes, arugula, stone fruit, melon, avocado and white beans. And there is always bread for collecting the salad juice.
Lori
Red onions Toasted garlic
Katie B.
A crusty loaf alternative: big homemade croutons made of old croissants from the discount bakery rack tossed in olive oil + Italian herbs + salt&pepper + garlic powder and baked. Great for catching the salad juice. :-)
Mary
Drizzling with a balsamic vinegar reduction is an absolute must because it kicks it up a notch!
Sharon
Made this as an appetizer for a big family gathering and it was a huge hit. Couldn't find caperberries so I left them out. Drizzled with a slightly sweet balsamic & glaze. Yum. The peppers, prosciutto and especially the olives were nice additions that elevated the usual caprese. Yum.
Rob S
This is a stupid recipe. Caprese (the real thing) is a perfect dish. Why gum it up with all this other crap. If you want to add roasted peppers use big slabs - the same size as the tomatoes and alternate with the tomatoes so it pepper, tomato, mozzarella, and repeat. Why mess with perfection. It feels like I’m at that restaurant in Milwaukee where the chef made a classic French dish only to ruin it with his personal flourish.
Myra
Easy and satisfying
Laura S.
In the fall, when the peppers are thick and at their best I love to roast and freeze them just in their own juices. Whenever the peppers are not thick and ripe, my go to Trader Joe’s own brand roasted red peppers, by far the tastiest I’ve had, including several brands from Italy. This combination of antipasti is perfection to me. And I agree with the addition of salamis and marinated mushrooms.
Beverly
This is a Fantastic and easy make ahead (that day) salad. I just use the jarred roasted red peppers and they taste great with this.
Lindsay A.
Made this for a dinner party and it was an absolute hit!
Karen L Davis
How about caprese pranzo (dinner)? For 2, sorta followed the recipe. One giant tomato + 8 oz colorful cherry tomatoes + mozzarella balls. Jarred, roasted red bell peppers. 2T capers. 3T black olives. 2/3 can white beans. About 8 thin slices of prosciutto and a few fewer of soppressata. Coupla handfuls of fresh spinach. Served on dinner plates, sliced tomatoes on the spinach, rolled meats opposite, tossed the rest with some dressing and sprinkled across the plate. Sliced fresh mint scattered over
Geteb
What a treat with my homegrown tomatoes & lemon basil leaves! Platter wasn't big enough for the cherry tomatoes, forgot the capers and added a couple more slices of prosciutto. Charring the peppers over gas stove worked well but make sure ALL surfaces of the peppers are charred - then steam in a paper bag as recommended. Dinner guests swooned in delight - thanks!
Amanda
Great recipe! Agree with another comment, that a splash of balsamic would brighten the whole thing up.
Wallatom
Vine-ripened summer tomatoes are the key. And good quality olive oil is the secret ingredient. We substituted roasted anaheims for the bell peppers as they are our go-to peppers and they were wonderful.
Wallatom
Consider substituting Anaheim peppers for the bell peppers. More flavor, and minimal heat. Our go-to for roasted peppers in the late summer.
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