7 Ways to Make Caprese Salad Like Never Before

We love ya, tomato and mozzarella, but also couldn't resist turning the tried-and-true caprese on its head.

By: Food Network Kitchen

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Call It "Caprese 2.0"

They say you don’t mess with a classic — but when it comes to summer produce, cheese and fresh herbs, we just couldn’t not dream up new ways to use up our CSA haul. Tomatoes, mozzarella and basil will always have a major place in our hearts, but try these easy new equations for a pleasant surprise.

Peaches + Burrata + Tarragon =

Peaches and Cream — With a Kick

Layer sliced peaches with creamy chunks of torn Burrata and tarragon leaves. Finish with crunchy salt, grassy olive oil and lots of fresh black pepper.

Strawberries + Lime + Cotija + Cilantro =

Mexican-Style Strawberries

Toss halved ripe strawberries with lime juice and the smallest pinch of sugar, then shower with crumbled Cotija and finish with fresh cilantro.

Beets + Blue Cheese + Mint =

Boldly Blue

A classic salad pairing makes a beautiful starter — and the flavor is even more satisfying without the lettuce. Pair sliced rounds of beets with blue cheese and fine threads of shredded fresh mint.

Butternut Squash + Ricotta Cheese + Sage =

Roasty and Toasty

Roast butternut squash slices until brown and crumply, then top with whipped ricotta cheese and sage leaves toasted in brown butter.

Red Peppers + Onion + Feta + Oregano =

Savory Mediterranean

Tomatoes and basil are hardly the only flavors found in this part of the globe. Stack roasted red peppers and caramelized onions with briny feta and chopped fresh oregano. Then finish with a drizzle of olive oil.

Citrus + Goat Cheese + Rosemary =

Bright and Tangy

Top sliced citrus (blood oranges work beautifully) with crumbled fresh goat cheese and crispy needles of fried rosemary.

Fennel + Lemon + Parmesan + Parsley =

A Twist on Italian

Alternate shavings of fennel and fresh Parmesan, then top with lemon zest, fresh parsley leaves and olive oil.

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