Tomato Caprese Salad with Dukkah

Tomato and Fresh Mozzarella Salad with Dukkah Spiced Nut Sprinkles. garnished with fresh mint. Round white plate, mortar and pestle, wooden cutting board and red/blue tablecloth.

Here’s a recipe inspired by the classic tomato caprese salad – with a twist – using dukkah (pronounced doo-kah), It’s a versatile centuries-old spice blend with Middle Eastern origins that you can use to crust proteins like fish or chicken, stir into soup, or top a salad – like we do here. 

Ingredients

  • Dukkah:
  •  1/3 cup combined unsalted shelled pistachios, unsalted raw hazelnuts and almonds 
  • 2 Tbsp hulled sesame seeds, lightly toasted 
  • 1 ½ tsp fennel seeds 
  • 1 tsp coriander seeds 
  • ½ tsp cumin seeds 
  • Pinch cayenne pepper 
  • 1 tsp kosher salt 
  • Salad:
  • 1 ½ pounds heirloom tomatoes, sliced into rounds ¼ inch thick 
  • 1 pound fresh mozzarella, sliced 
  • 2 Tbsp fresh mint, hand-torn into small pieces 
  • 2 garlic cloves, minced  
  • 1 small shallot, finely chopped 
  • Juice of 1 lemon 
  • 1/3 cup extra virgin olive oil 
  • Salt/pepper to taste 
  • 6 Tbsp dukkah, or more to taste

Directions

  1. Make Dukkah: Heat a medium skillet over medium-low heat. Add nuts and toast about 2-3 minutes, stirring continuously, until lightly browned. Transfer to a food processor. 
  2. In same skillet, toast cumin, fennel and coriander seeds for about 1 minute until they release their scent. Remove seeds from skillet and allow to cool a few minutes. Add to food processor.  
  3. Add sesame seeds, salt and cayenne to food processor. Grind until spices look like coarse sand, some nut chunks can be as big as 1/8 – ¼ inch. 
  4. Make sure dukkah is fully cooled. Store in airtight container in a dry place for up to 3 weeks. 
  5. Note: You can also use a mortar and pestle to make dukkah. 
  6. Make salad: In a small bowl, combine garlic, shallot, lemon juice and several pinches salt. Add olive oil in a steady stream while whisking to combine. Set aside. 
  7. Arrange tomato and mozzarella slices slightly overlapping on a large serving plate or four smaller individual plates. Drizzle with dressing. Sprinkle on dukkah and fresh mint.