The New Caprese

The classic insalata caprese (literally, the salad from Capri) gets a new twist with burrata mozzarella, figs, roast tomatoes and serrano ham.


Serves 4

Preparation Time

Cook time

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  • 6 medium tomatoes, halved
  • 1 tsp caster sugar
  • Sea salt, to sprinkle
  • 2 Burrata mozzarella balls
  • 4-5 figs
  • Fresh oregano
  • 70g Serrano ham
  • Sea salt and freshly ground black pepper, to season
  • 1 Tbsp red wine vinegar

For the smoky paprika oil:

  • 1 tsp tomato paste
  • 5 Tbsp olive oil
  • 1 tsp smoked paprika
  • A pinch of dried chilli
  • Sea salt and freshly ground black pepper, to season


Preheat the oven to 180°C. Place the halved tomatoes on a baking tray. Sprinkle generously with caster sugar and sea salt and drizzle with olive oil. Roast for 15 – 20 minutes until tender but not collapsing.

To make the smoky paprika oil, heat the olive oil, tomato paste, paprika and chilli flakes and stir for 1-2 minutes to blend the flavours. Remove from the heat, season and leave to cool slightly before drizzling.

Divide the tomatoes between four Le Creuset Pasta Bowls. Top with quartered figs, Serrano ham and half a burrata. Enjoy seasoned and dressed with a splash of red wine vinegar and smoky paprika oil.