Mozzarella salad. Close, but not caprese.

Do you also hate tomatoes in winter? As much as I love a fruity tomato salad on a hot summer day, tomatoes around here are terrible after September. They will be bland, sour and almost “green” tasting. I think it’s awful.

Instead, I used some jalapeños I planted in spring which are now getting a very nice red color. The plants were growing quite nicely on my balcony until it got too cold. Now they live inside and every couple of days I get to pick a red chili. They’re not really hot, just a tiny little bit spicy, just the right amount to go very well with mozzarella. You’ll have the classic color combination of a caprese salad, but definitively a very different taste!

This is an entry for “Mozzarella Revolution”, a German blog event from the site buntcooking, where every use of mozzarella is OK, unless if it’s caprese… You know me, I don’t like following rules.

Blogevent | Mozzarella Revolution | 1.10.-31.11.09


1 mozzarella cheese
3-4 jalapeño peppers or other mild chilies
3-4 leaves basil
3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper

Slice the mozzarella, the chilies and the basil leaves, put it all into a bowl. Then add salt and pepper.

Generously pour olive oil and balsamic vinegar on top, then enjoy with garlic bread and a glass of wine.
And snicker at people who buy tasteless greenhouse tomatoes in November.

One thought on “Mozzarella salad. Close, but not caprese.”

  1. Lecker, der ist genau mein Fall. Mit viel Geschmack und Temperament eine Super Alternative zu Caprese. Danke für deinen progressiven Beitrag zur Mozzarella-Revolution.

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