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Meatless Recipes Vegetables

Hasselback Caprese Salad

a2 hasselback caprese salad

I have been wanting to try buffalo mozzarella for a long time. To me, it looks like a giant marshmallow and can’t wait to sink my teeth into one. After watching Anna & Jonathan made multiple trips to the Inn Bufalito when they were holidaying in Sorrento, I was salivating in admiration *dramatic* and I know I have to get my hands on a buffalo mozzarella really soon. (It’s not a bad idea to travel all the way to Sorrento to try it either, hehe!).

So I’ve bought a buffalo mozzarella ball (250g/8.8 ounces) from Woolworth a couple of days ago and I was quite surprise how expensive it was for just a ball of cheese (like $6!!). Since it’s my first time trying buffalo mozzarella, I thought it’s best to have it without much tampering and the classic way i.e. caprese salad with a slight twist in its presentation…hasselback style!

(Although it tooks a bit of effort for such presentation, I only filled a small amount of mozzarella in each tomato. Comparatively, if you serve caprese salad in the conventional way, it probably requires more mozzarella cheese. Hence, if you decide to splurge on a buffalo mozzarella and intend to feed more than two people, this may be worth considering. For a 250g/8.8 ounces mozzarella ball, I can fill up about 10 smallish roma tomatoes …. oh, please forgive my cheapie self!)

Hasselback Caprese Salad | fussfreecooking,com

Hasselback Caprese Salad

(I got the idea of hasselback caprese salad when reading the Inflight Magazine for Regional Express and Honest Cooking did a post about this too!)

What you’ll need:-

  • About 10 smallish roma tomatoes (quantity required depends on the size of the tomatoes)
  • A 250g/8.8 ounces buffalo mozzarella
  • A handful of basil leaves
  • Fresh ground black pepper
  • Good quality olive oil to finish

 

Hasselback Caprese Salad | fussfreecooking.com

Methods:

(1) Thinly slice the top of the tomato. Then slice the base horizontally so that the tomato sits well on the plate on its side. (2) Make multiple slices vertically of equal thickness, but be careful of not to slice the tomato all the way down to the bottom of the tomato. (3) Slice mozzarella cheese and hand torn a basil leave to a smaller piece, stuff them in between the tomato slices. Fill up the in-between-slices of tomatoes with cheese and basil. (4) To serve, drizzle some olive oil and sprinkle freshly ground black pepper.

Hasselback Caprese Salad | fussfreecooking.com

 


31 Comments

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Comments

  1. Jen @ Savory Simple says

    July 8, 2012 at 8:50 pm

    What a great way to serve a caprese salad! Beautiful presentation.

    Reply
    • Emily says

      July 9, 2012 at 1:24 pm

      Thanks Jen!

      Reply
  2. Jill says

    July 8, 2012 at 9:12 pm

    Beautiful and genius – can’t wait to make – may pour a little balsamic vinegar over top.

    Reply
    • Emily says

      July 9, 2012 at 1:23 pm

      Good idea! Thanks for your comment. 🙂

      Reply
  3. Cords says

    July 8, 2012 at 9:21 pm

    You should tear your mozzarella instead of chopping it. You get more bang for your buck and in honesty you don’t really even need as much as you would tend to cut off the ball. If you run your thumb along a ball of mozzarella you’ll find it does naturally peel. Italian chef Gina D’Acampo will tell you an Italian NEVER cuts, only tears mozzarella. Hopefully you liked your Caprese salad 🙂 I tried one recently and loved it!

    Reply
    • Cords says

      July 8, 2012 at 9:22 pm

      Gino* not Gina -___- haha! Apologies!

      Reply
      • Emily says

        July 9, 2012 at 1:23 pm

        It’s pretty obvious I’m not an Italian haha! With that said, I really appreciate the info Cords!

        Reply
  4. Angie@Angie's Recipes says

    July 9, 2012 at 4:05 am

    Such a genius and delicious idea!

    Reply
    • Emily says

      July 9, 2012 at 1:24 pm

      Thanks for dropping by Angie! 😀

      Reply
  5. Miss Piggy says

    July 9, 2012 at 9:55 am

    Oh wow, that’s so cute and VERY inventive. We should’ve gone to the Buffalo Dining Club when you were in Sydney…I’ve heard it’s excellent, and with great Buffalo Mozzarella. There’s also a stall at my local farmers market that sells “real Buffalo Mozzarella” made from milk from their Buffalo herd in the Blue Mountains – how cool is that?

    Reply
    • Emily says

      July 9, 2012 at 11:38 am

      Oh cool, didn’t realise there is a good place for Buffalo Mozzarella in Sydney. Must try it the next time I go. You’re so lucky to have access to the real ones at your local farmers market. I have asked people at my work whether there is any cheesemarker in Orange and no one seems to think there is one. I have been watching youtube on how to make Buffalo Mozzarella…contemplating whether I should try to make it myself with normal milk. 😛

      Reply
  6. Denise says

    July 12, 2012 at 3:57 am

    I want to thank you for this delicious recipe. I had it for lunch. Not only good to to eat and good for you but very pretty on the plate.

    Reply
  7. Lauren says

    July 15, 2012 at 6:02 am

    Maybe try slicing your tomato on top of a wooden spoon so you don’t accidentally cut all the way through!

    Reply
  8. Kevin @ Closet Cooking says

    July 17, 2012 at 11:07 am

    Nice take on the caprese salad!

    Reply
  9. The Steaming Pot says

    August 14, 2012 at 9:05 pm

    Beautiful presentation! What would be the right way to eat this salad? Bite in a slice at a time, or slice through and eat with a knife and fork?

    Reply
    • Emily says

      August 15, 2012 at 1:43 am

      I slice through them – one slice of tomato and cheese. 🙂

      Reply
  10. drsolo says

    April 12, 2013 at 2:41 pm

    actually, a few very thin slices of onion and a vinegar/oil/garlic dressing and it is pomodoro salata.

    Reply
  11. Jessica says

    September 1, 2013 at 12:12 am

    Maybe I am missing something, but if you can get your hands on an 8.8 oz ball of bufala mozzarella for $6, you should be kissing the ground. I don’t know you or your blog, so maybe you’re some kind of budget home cook, but mozzarella costs about $9-12 a pound for regular cow’s milk mozzarella, and mozzarella di bufala costs about 50% more than that at least.

    Reply
  12. Lauro says

    September 12, 2013 at 4:12 pm

    Simple and perfect!

    Hugs from Brazil.

    Bye

    Reply
  13. Leila says

    October 8, 2013 at 1:48 am

    This receipe is too cute! I’m going to give it a go today, but I think I will add a slice of ham or prosciutto to each section

    Reply

Trackbacks

  1. This and That | Two Peas & Their Pod says:
    July 12, 2012 at 7:09 am

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