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32 Recipes For Anyone Who Loves Caprese Salad

Basil + mozzarella + ripe tomatoes = the ultimate combination. If you love caprese salad, then you will love these recipes!

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Caprese Salad Kabobs

Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
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Red, White and Blue Summer Salad

Caprese and fresh fruit always remind me of summer. In this salad, I combine traditional Caprese flavors with summer blueberries and peaches. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California
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Grilled Caprese Quesadillas

Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania
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Caprese Chicken

I love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
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Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
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Potluck Antipasto Pasta Salad

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
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Full Garden Frittata

I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
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Open-Faced Chicken Avocado Burgers

To dress up each chicken avocado burger, spread the Italian bread with creamy mayo and top with thick slices of fresh mozzarella and tomato. Serve with buttered boiled potatoes or a salad. —Lisa Hundley, Aberdeen, North Carolina.
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Peach Mango Caprese Salad

Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. —Richard A Robinson, Park Forest, Illinois
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Eggplant Parmesan

We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
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Artichoke Caprese Platter

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
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Sun-Dried Tomato Grilled Cheese Sandwich

Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. —jessie Apfe, Berkeley, California
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Grilled Eggplant Parmesan Stacks

We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
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Greek-Style Pizza

Save yourself a trip to Greece and serve this appetizer pizza at your next party. To ensure a crisp and flaky crust, before assembling the pizza, drain the tomato slices on a paper towel to soak up any extra moisture. —Claire Torrice, Oswego, New York
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Tomato Baguette Pizza

When my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario
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South Of The Border Caprese Salad Exps45446 Bs2282136b04 15 1bc Rms 8

South-of-the-Border Caprese Salad

Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
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Eggplant Rollatini

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana
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Basil-Tomato Grilled Cheese

The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
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Panzanella Pasta

We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
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Bruschetta Chicken Wraps

As an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
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Bow Tie & Spinach Salad

With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
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Insalata Caprese

A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
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Cheese-Stuffed Shells

When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon
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Marinated Mozzarella & Tomato Appetizers

Inspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York
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Tomato-French Bread Lasagna

For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
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Basil Tomato Tart

I received this tomato tart recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
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Antipasto Appetizer Salad

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. —Tamra Duncan, Decatur, Arkansas
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Vegetable & Cheese Focaccia

My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! —Mary Cass, Baltimore, Maryland
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Blood Orange Caprese Salad

A colorful twist on the classic caprese salad of mozzarella, basil and tomato, this one uses blood oranges in place of the tomato and is flavored with pomegranate instead of basil.—Taste of Home Test Kitchen
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Orzo-Tuna Salad with Tomatoes

Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
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Ricotta-Stuffed Portobello Mushrooms

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
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Farmers Market Orzo Salad

Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina

Rashanda Cobbins
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.
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