Caprese Salad

Let's dance ~ put on your red shoes and dance the blues! We’re rolling into tomato season which is the magical time of year when tomatoes are crisp, ripe and flavorful. No desaturated or flavorless tomato slices on burgers or salads this summer season!

This is the moment for a favorite summer classic, caprese salad, composed of freshly-sliced heirloom tomatoes and homemade cashew-mozzarella bocconcini. Bocconcini means “little bites” or “small mouthful” and is a classic mozzarella that originated in Naples, Italy. It is typically egg-shaped and is sometimes called uova di bufala, meaning “buffalo eggs”!

Caprese Salad

To make Cashew Mozzarella Bocconcini – Prepare a medium bowl with ice cubes, 2 tsp of salt and cold water. Combine the raw cashews water in a high-speed blender. Add the refined coconut oil. Blend on high until smooth, about 2 minutes. Add the agar agar, tapioca starch, salt, and lactic acid to the blender and process until combined. Pour the mixture into a non-stick saucepan and cook, over medium heat, stirring with a silicone spatula, until the mixture is thick and glossy. 

Using a large spoon , scoop some warm mozzarella, then dunk into the ice water and use a second spoon (or a gloved finger) to release the bocconcini into the water. Let the mozzarella rest until firm. Chill until ready to use.

Assemble the salad – On a serving platter, arrange the heirloom tomato slices and cashew mozzarella boccancini. Scatter the basil over the salad. Sprinkle with Maldon salt and freshly ground black pepper. Drizzle with olive oil and some balsamic vinegar. 

serves four to six


  • ¼ cup raw cashews
  • 1¼ cups water
  • ¼ cup refined coconut oil, melted
  • 1 tbsp agar agar
  • ¼ cup tapioca starch
  • 1 tsp salt
  • ¾ tsp lactic acid


  • 3 heirloom tomatoes, sliced
  • mozzarella boccancini, sliced
  • fresh basil leaves, to taste, julienned
  • Maldon salt, to taste
  • freshly ground black pepper
  • olive oil, to taste
  • Villa Manodori aged balsamic vinegar, to taste