‘Tis the time of year for Caprese—is it even summer if you don’t have a recent photo of this tasty trio on your Instagram feed? It’s tough to top the classic combination of creamy mozzarella, ripe tomatoes, and fresh basil. But with a few simple variations and twists on the traditional Caprese, you can make the most of these ingredients all season long.
Starting with fresh, high-quality mozzarella will elevate any iteration of this dish. One of my favorite local sources is Jersey Girl Cheese, a small dairy farm in Branchville, NJ where 28-year-old Salvatore Pisani strives to bridge Italian and American cultures through their traditional, farmstead cheeses. Pisani grew up in New Jersey and spent summers in Calabria, where his father was born. He learned the art of cheesemaking through hands-on experience with a master casaro (“cheesemaker”) from Salerno.
Salvatore Pisani of Jersey Girl Cheese with his cousin and a family friend.
“You have to be prepared for the milk every day—the acidity level changes, the temperature changes, everything changes, and you have to make little adjustments. These things you can only learn through experience,” he explained.
If you don’t have access to top-notch fresh local mozzarella in your area, imported Mozzarella di Bufala Campana is another delicious option. Or for a decadent treat, substitute burrata, a mozzarella “pouch” filled with stracciatella and cream. At Jockey Hollow restaurant in Morristown, Jersey Girl burrata is served with a panzanella salad of local Sungold cherry tomatoes and basil-infused tomato virge. Chunks of mozzarella tossed with traditional panzanella made with bread, tomatoes, red onion, and basil is another refreshing spin on this Tuscan dish.
Jersey Girl Cheese Mozzarella
Alternating textures is also an interesting way to change up the classic Caprese combination. Try shredded mozzarella with velvety gazpacho or chunky pappa al pomodoro, another Tuscan summer favorite. Or top grilled slices of crusty bread with roasted tomatoes and the milky cheese, then drizzle with olive oil and top with basil. For a sweet twist, swap tomatoes for juicy peaches or watermelon wedges and garnish with mint.
Burrata Panzanella at Jockey Hollow Restaurant
When I’m dreaming of aperitivo all’aperto in Italy, I’ll often make a Caprese rice salad tossed in a dressing of lemon juice and extra virgin olive oil. And when I want a dish that looks as good as it tastes, I combine colorful heirloom tomatoes with bocconcini or burrata. The adaptability of the Caprese gives us the possibility of enjoying summer on a plate in countless ways right up until fall.
Salvatore Pisani and Raffaele Saporito of Jersey Girl Cheese