caprese salad in phyllo baskets with an olive tapenade vinaigrette

by Sam on September 20, 2013

caprese salad in phyllo baskets with an olive tapenade vinaigrette

caprese salad in phyllo baskets with an olive tapenade vinaigrette

caprese salad in phyllo baskets with an olive tapenade vinaigrette

Caprese is one those classic and very simple salads that relies heavily on using the best possible ingredients in order to make it perfect. With only 3 main components – tomatoes, mozzarella and fresh basil, you really should buy the best of the best. It also needs a stand out olive oil in order to make it shine.

Tomatoes: Use the ripest, sweetest and best possible red tomatoes you can find. In South Africa, I find the best that we have are the Mediterranean rosa and baby tomatoes (on  the vine), so I like to use these. If necessary allow them to ripen at room temperature which further intensifies their flavour.

Mozzarella: It has to be a proper fior di latte or buffalo mozzarella for the caprese. I wanted to use bocconcini but my grocer was out of stock, so I cut up one larger ball.

Basil: I like fresh young basil leaves for the caprese salad, they are fragrant and packed with flavour.

Olive oil: use the very best quality extra virgin olive oil you can afford and I used Marbrin, delicate extra virgin olive oil from the Breede Valley in Robertson.

I then added my own twist. As a textural eater, I like a bit of crunch in my food, so I thought the caprese would be wonderful in little phyllo baskets – which are way easier to make than they may look, and I added olive tapenade to the dressing give it another flavour dimension.

Marbrin - a boutique and family-run table olive and olive oil producer, recently won 3 gold awards in all 3 categories (Delicate, medium and Intense) at the recent 2013 SA Olive oil awards. This is a spectacular achievement and all the results can be seen here. They won a whole bunch of awards in 2012, so are clearly going from strength to strength. When I tasted the oil, I knew it was something exceptional and have been keeping it to use for my salads and to drizzle over prepared dishes only. A top quality olive oil should not be used in cooking, as the high temperatures denature it and destroys some of its delicate flavor.

Marbrin also produce fabulous table olives (Kalamata and Mission cultivars), and tapenade (Traditional and a Garlic, lemon and nutmeg variant), and I was thrilled when they asked me to do a recipe using these their range. I got all carried away and came up with three, so watch this space.

I used the Traditional tapenade (which has anchovies, capers, garlic, salt pepper and lemon) in this recipe along with their delicate olive oil. Mixed into a simple vinaigrette, it worked perfectly with the caprese salad. It would be lovely on other salads too, or drizzled over cooked meat, grilled fish or pizza.

caprese salad in phyllo baskets with an olive tapenade vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 9 small phyllo baskets

Serving Size: serves 4

caprese salad in phyllo baskets with an olive tapenade vinaigrette

Ingredients

  • 2 cups of cherry or rosa tomatoes, cut into half or quarters
  • 3T chopped basil
  • 1 fior di latte mozzarella ball / about a cup (250g weight in liquid)
  • extra basil leaves to garnish
  • 3 sheets of phyllo pastry
  • 20g butter, melted in the microwave
  • dressing
  • 2t olive tapenade
  • 5T extra virgin olive oil
  • 2T good quality red or white wine vinegar
  • 1 clove garlic, crushed
  • sea salt and pepper

Instructions

  1. Pre heat the oven to 180 C / 350 F and grease 9 cups in a 12 cup non-stick muffin tray.
  2. Working quickly, lightly brush a sheet of phyllo pastry with melted butter and then cut it into 9 roughly equal squares. Place the square of pastry, buttered side up, over the muffin hole and gently press it in. Repeat with the other two sheets of phyllo, overlapping the pastry as you place it over the previous piece. You want to have 3 squares of pastry per muffin hole, overlapped.
  3. Bake for 10 - 15 minutes until it is golden brown (make sure you watch this carefully).
  4. Remove and allow to cool.
  5. Cut the tomatoes into roughly the same size pieces and toss in the bowl with the basil.
  6. Cut the mozzarella ball into equal size pieces and mix with the tomatoes and basil.
  7. Put all the salad ingredients into a glass jar and shake vigorously, tasting to adjust the seasoning and intensity as you go. Add more tapenade or oil to suit your preference.
  8. Just before you are about to serve, pour enough dressing over the salad to coat it well, toss and dish up into the cooled phyllo cups. garnish with fresh basil leaves.

Notes

You can make the phyllo baskets ahead of time or the day before and store in an airtight container. If you want to intensify the olive flavor, drop half a teaspoon of tapenade into the bottom of each phyllo basket before you add the salad.

http://drizzleanddip.com/2013/09/20/caprese-salad-in-phyllo-baskets-with-an-olive-tapenade-vinaigrette

*Disclaimer ~ Marbrin have sponsored this recipe post

caprese salad in phyllo baskets with an olive tapenade vinaigrette

caprese salad in phyllo baskets with an olive tapenade vinaigrette

caprese salad in phyllo baskets with an olive tapenade vinaigrette

I look forward to connecting with you again in the future.

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I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

Leave a Comment

{ 16 comments… read them below or add one }

Erika September 20, 2013 at 10:46 am

Hi Sam, You always have the most amazing ideas. I just love your blog. I will definitely be adding this to my recipe book.

ciao
Erika

Sam September 20, 2013 at 10:51 am

Thanks Erica and of course your cheese would totally rock in this :-)

Aninas Recipes September 20, 2013 at 10:52 am

So Stunning! Love caprese and the texture the phyllo adds is right up my alley!

Danni September 20, 2013 at 10:57 am

This is my weekend project! Along with the cheese and onion bread :-) yummm

Sam September 20, 2013 at 11:01 am

Anina, its nice and light and doest detract from it.

Sam September 20, 2013 at 11:01 am

Enjoy Dan xxx

Laura (Tutti Dolci) September 20, 2013 at 11:40 pm

I’ve been craving these ever since I saw your Instagram. I love anything Caprese!

Kiran @ KiranTarun.com September 21, 2013 at 7:16 am

Divine flavors and I love that you made this summer staple salad into beautiful parcels :)

Debra Rose September 22, 2013 at 5:41 pm

These are so colorful and look so delicious. Pairing these ingredients with a phyllo basket and olive tapenade – Yum. Thanks for the great idea! Love your photos.

Sam September 22, 2013 at 6:12 pm

Thanks Debra :-)

Jeanne @ Cooksister October 1, 2013 at 4:09 pm

Oh I am totally in love with these, Sam!

Bianca October 27, 2013 at 7:26 am

Loving these textures! This is happening at our braai today – yum!

Shirley Wood May 16, 2014 at 4:39 am

Caprese is one of my favorite salads. I love your Directions, sounds really great. I have Pinned to my Summer Salad board. I’m doing a Summer Salad series on my blog, will link back to you here :-) I found you on Pinterest :-)
Shirley @ intelligentdomestications.com

Sam May 19, 2014 at 1:15 pm

Thank you Shirley :-)

Kelly June 3, 2014 at 7:29 pm

This salad looks so good. I love the phyllo baskets- such a good idea! I recently made a cantaloupe, mozzarella and mint caprese salad and mentioned your recipe in my post. If you get a chance check it out: http://cupsandspoonfuls.com/2014/06/01/cantaloupe-mint-and-smoked-mozzarella-caprese-salad-5-caprese-links-for-summer/
Take care!
Kelly

Sam June 4, 2014 at 8:13 am

Thanks so much Kelly for the link. Your salad looks gorgeous. x

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