Briny and slightly crispy fried capers punch up the flavor of this classic Italian tomato and mozzarella salad. This recipe first appeared with Leah Koenig’s web-exclusive story One Ingredient, Many Ways: Capers.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- Olive oil, for frying and drizzling
- 1⁄4 cup brine-packed capers, drained and patted dry
- 12 fresh basil leaves, patted dry
- 3 medium vine-ripe tomatoes, cored and sliced 1/4” thick
- 8 oz. fresh mozzarella, sliced 1/4” thick
- Kosher salt and freshly ground black pepper, to taste
- Balsamic vinegar, for drizzling
- Pour oil into a 2-qt. saucepan until a depth of 1⁄2” is reached. Heat over medium-high heat. Add capers and cook, stirring occasionally, until popped open and crisp, 1–2 minutes. Using a slotted spoon, transfer to paper towels to drain. Working in batches, fry basil leaves until crisp, about 30 seconds. Transfer to paper towels to drain.
- To serve, arrange tomato and mozzarella slices in an alternating pattern on a serving plate. Tuck the fried basil pieces between the tomato and mozzarella, season to taste with salt and pepper, and scatter with fried capers. Drizzle with vinegar and olive oil.