When summer rolls around, I automatically start thinking about caprese salads. I admit, I’m just a little bit obsessed. I never seem to get tired of them… they are just pure, simple deliciousness.
A caprese salad, or insalata Caprese, is an Italian salad that consists of fresh mozzarella cheese, tomatoes, and basil. It’s seasoned simply with salt, pepper, and a drizzle of olive oil. Although I don’t believe it’s truly traditional, I always add some balsamic vinegar.
As much as I love the original, I’m almost always willing to try something new. When I came across an Epicurious recipe for a mango-radicchio caprese, I just couldn’t wait to make it! I did, and I loved it, but for some reason it took me over a year to make it again. I thought about it plenty of times, but somehow never remade it.. until this summer rolled around.
Instead of the tomato, there’s sweet and tangy mango. The basil and mozzarella remain, and there’s an added crisp bitterness of the radicchio thrown in. The original recipe has a basil vinaigrette, which I made the first time and loved, but when I’ve made it recently I just stuck with the ol’ salt, pepper, olive oil, and balsamic. It’s so easy to make, with lovely colors to boot!
Mango-Radicchio Caprese Salad
—adapted from Epicurious—
- 2 large ripe mangos, peeled, pitted and thinly sliced
- One 8 oz ball of fresh mozzarella cheese, sliced
- One cup of radicchio leaves, thick ends torn or chopped off
- One cup fresh basil leaves
- 3 T extra virgin olive oil
- 2 T white balsamic vinegar
- Freshly-ground black pepper
1. Arrange mango, mozzarella, and radicchio leaves in an overlapping pattern in salad bowls. Garnish with basil leaves.
2. Drizzle each salad with olive oil and balsamic vinegar. Season with a sprinkle of salt and freshly-ground black pepper. If you have time, chill slightly before serving.
Any more caprese fanatics out there? Or if you know of any more delectable caprese variations.. let me know!