Don Signature Crab - Singapore Food Guide

Caprese Salad

A fresh, no-cook Singapore-style Caprese Salad of ripe tomatoes, creamy buffalo mozzarella and fragrant basil, finished with extra-virgin olive oil and balsamic glaze.

Caprese Salad

About this dish

Caprese Salad is a bright, simple Italian classic that sits comfortably on Singapore tables — from light Tiong Bahru café brunches to East Coast Park picnics and potlucks in HDB heartlands. It’s the kind of dish the CBD lunch crowd picks up for a refreshing no-fuss meal, and busy parents appreciate it as a quick side for family dinners.

The flavour is all about contrast: juicy, sun-ripened tomatoes meet the soft creaminess of buffalo mozzarella, while fresh basil brings a peppery lift. A good drizzle of extra-virgin olive oil and a sticky balsamic glaze tie everything together — the texture ranges from silky cheese to the delicate pop of tomatoes. For a local twist, some people in Singapore add a little sliced chilli padi for heat or serve it alongside grilled seafood or a firm piece of ikan bakar at casual gatherings.

This Caprese is ideal for sharing — bring it to a potluck, serve it as an antipasti for a dinner party, or plate it as a light supper after a kopi session. It’s also forgiving: swap in burrata for extra indulgence, use cherry tomatoes from the supermarket or wet-market heirlooms, and adjust seasoning to your taste. The result is a fresh, elegant salad that feels at home in both neighbourhood kopitiams and upmarket eateries.

Ingredients

  • 300 g buffalo mozzarella (mozzarella di bufala), sliced 1 cm thick
  • 400 g ripe tomatoes (mix of heirloom and vine tomatoes), sliced 5 mm thick
  • 30 g fresh basil leaves, whole or torn
  • 2 tbsp extra-virgin olive oil
  • 1–2 tbsp aged balsamic glaze or reduction
  • 1 tsp flaky sea salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 1 tsp lemon zest (optional, for brightness)
  • 1 tbsp good-quality extra-virgin olive oil for finishing (optional)
  • 100 g cherry tomatoes, halved (optional for extra colour and texture)
  • 100 g arugula / rocket (optional bed for serving)
  • 50 g burrata (optional replacement for mozzarella for a creamier version)
  • 1 small red chilli (chilli padi or bird’s eye), thinly sliced, optional local heat
  • Crusty sourdough or ciabatta, to serve

Step-by-Step Method

  1. Bring the mozzarella and tomatoes to room temperature (about 15–20 minutes) — flavours are more pronounced when not straight from the fridge.
  2. Slice the tomatoes and mozzarella into even rounds (about 5 mm for tomatoes, 1 cm for mozzarella). If using cherry tomatoes, halve them instead.
  3. Arrange tomato and mozzarella slices alternately on a serving platter or plate them in a circular fan; tuck basil leaves between the layers for aroma and colour.
  4. If using arugula, spread it across the plate first as a bed, then layer the tomato and cheese on top for a restaurant-style presentation.
  5. Drizzle extra-virgin olive oil evenly over the assembled salad, then finish with a thin stream of aged balsamic glaze. If you only have balsamic vinegar, reduce 2 tbsp over low heat until syrupy.
  6. Season with flaky sea salt and a good grind of black pepper. Add lemon zest for brightness if desired and a few thin slices of chilli padi for a Singapore-style kick.
  7. Let the salad rest 5–10 minutes at room temperature so the juices and oil mingle — this helps the flavours marry, much like leaving a dressing to sit in a kopitiam kitchen.
  8. Serve with crusty sourdough or ciabatta and an extra bowl of olive oil and balsamic for guests who want more. Leftovers can be kept chilled and eaten within a day, but best enjoyed fresh.

Tips & Serving Ideas

  • Buy buffalo mozzarella from Cold Storage, NTUC FairPrice Finest or wet-markets; pat dry with paper towel to remove excess moisture so the salad doesn’t get watery.
  • Use the best-seasoned tomatoes you can find — local wet-market heirloom tomatoes or vine-ripened ones at Sheng Siong give more flavour than supermarket standard ones.
  • Room-temperature ingredients taste better: take the cheese and tomatoes out 15–20 minutes before assembling to maximise aroma and texture.
  • Make your own balsamic reduction by simmering 100 ml balsamic vinegar until syrupy (about 10–12 minutes) if you can’t find a glaze at the supermarket.
  • For a Singapore-style spicy twist, add a few slivers of chilli padi or a drizzle of sambal-infused olive oil to one corner of the plate for guests who like heat.
  • If taking the salad to a picnic (e.g. East Coast Park), pack olive oil and balsamic separately and dress just before serving to keep bread and salad fresh.
  • Leftovers: keep cheese and tomatoes in an airtight container refrigerated and consume within 24 hours; add a squeeze of lemon before serving to revive freshness.

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