Deconstructed Caprese Salad | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Deconstructed Caprese Salad | The Nibble Webzine Of Food Adventures
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FOOD FUN: Deconstructed Caprese Salad

One of a foodie’s favorite salads is the Caprese, a delicious combination of tomato, basil and mozzarella that was “discovered” in Italy in the 1950s (the history of Caprese salad).

Tasty basil and mozzarella are available year-round, but luscious summer tomatoes are required to make this simple combination soar. Until the crop comes in, look at alternatives—including cherry and grape tomatoes.

The gifted chef Linda Anctil of offers a new way to look at Caprese salad. She balances different sizes of mozzarella balls and tomatoes to a lovely effect.

Emulate her “art” with these ingredients:

  • Boconcini, bite-size mozzarella balls
  • Perlini, tiny mozzarella balls
  • Multicolored heirloom cherry tomatoes and smaller grape tomatoes
  • Basil leaves
  • Extra virgin olive oil
  • Balsamic vinegar
  • Optional: Basil oil
  • Optional: baby beets


    Caprese salad on an artistic canvas. Photo courtesy Linda Anctil |


    Linda actually injected the peeled heirloom tomatoes with basil oil and made mozzarella “balloons” filled with tomato water foam. She painted the “basil leaves” onto the plate with basil gel, and garnished the dish with olive oil powder and Balinese sea salt.

    This takes lots of skill!


    A conventional Caprese salad
    presentation—here with two types and colors
    of tomatoes. Photo courtesy Balducci’s.

    We adapted her concept with conventional Caprese ingredients, including fresh basil leaves and droplets of fine olive oil, basil oil and balsamic vinegar.

    And we loved it!

    More ways to look at Caprese salad:

  • Caprese Pasta Salad recipe
  • Goat Cheese Caprese Salad recipe
  • Mango Caprese Salad recipe
  • Plum Caprese Salad recipe
  • Tofu Caprese Salad recipe
  • Watermelon Caprese Salad recipe
    All are delicious food fun!



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