Head to the newly opened Pizzeria Portofino to try this simple, seasonal Tomato Caprese that partner and television personality, Giuliana Rancic, says was a staple on the table during her childhood in Naples, Italy. This dish combines Campari tomatoes, creamy stracciatella cheese, sun-dried tomatoes, and purple basil, served with fresh semolina bread. Giuliana recommends seeking out the Campari tomatoes, which are sweet and juicy with low acidity.

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Pizzeria Portofino Tomato Caprese

This delicious dish is easy to make at home. Click here to download and print the recipe.


Tomato Caprese

Serves 2


1 tbsp. high-quality extra-virgin olive oil, plus more for drizzling
1 tsp. red wine vinegar, plus more for finishing
¼ small Fresno chili, seeds and ribs removed, finely chopped
2 oz. stracciatella cheese
1 tbsp. basil pesto
14 Campari tomatoes, quartered
6 sun-dried tomatoes
10 rings sliced pearl red onions
1 anchovy fillet, lightly chopped
1 sprig purple basil leaves
2 sprigs flat-leaf parsley leaves
Pinch Maldon sea salt
Freshly cracked black pepper
Semolina bread, for serving


  1. In a small bowl, whisk together 1 tbsp. olive oil, 1 tsp. red wine vinegar and the chili pepper; set the vinaigrette aside.
  2. Spread the stracciatella on the bottom of a plate; spoon the pesto around the perimeter of the cheese.
  3. Arrange the Campari and sun-dried tomatoes in a circular pattern to cover the cheese. Sprinkle with the onion and anchovy; top with the basil and parsley leaves.
  4. Drizzle the reserved vinaigrette over the tomatoes. Season with Maldon sea salt and black pepper; finish with an extra splash and red wine vinegar and drizzle of olive oil.
  5. Serve the Tomato Caprese with fresh semolina bread alongside.

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Are you a lover of heirloom tomatoes? Click here to see our favorite heirloom tomato dishes.