Caprese Salad
A classic Italian salad of sliced tomatoes, fresh mozzarella, basil, olive oil, and optional balsamic reduction.
Servings: 6 servings
Ingredients
Ingredients
- ?3 largeripe tomatoessliced into 1/4 inch thickness
- ?12 ounces 350 gfresh mozzarella cheesesliced into 1/4 inch thickness
- ?Fresh basil leaves
- ?2 tablespoonsextra virgin olive oil
- ?1/2 teaspoonsea salt flakes
- ?1/4 teaspoonground black pepper
- ?2 tablespoonsbalsamic reduction/glazeoptional
Instructions
Instructions
- Using a sharp knife, slice the 3 larger ripe tomatoes into 1/4-inch-thick slices. Pat slices dry with a paper towel if they are very wet.
- Slice the 12 ounces (350 g) fresh mozzarella into 1/4-inch-thick slices.
- On a large serving platter, arrange the tomato and mozzarella slices in an alternating pattern (tomato, mozzarella, tomato, mozzarella), overlapping each slice slightly so the layers are visible.
- Tuck fresh basil leaves between the tomato and mozzarella slices as you arrange them (place a leaf between each pair of slices).
- Drizzle all over with 2 tablespoons extra virgin olive oil, distributing it evenly.
- Sprinkle 1/2 teaspoon sea salt flakes and 1/4 teaspoon ground black pepper evenly over the salad.
- If using, drizzle up to 2 tablespoons balsamic reduction/glaze over the top.
- Serve immediately at room temperature.
Equipment
- Sharp Knife
- Cutting Board
- Large Serving Platter
- Paper Towel
Notes
The balsamic reduction is made by adding½cup of balsamic vinegar to a small saucepan. Add 1 tablespoon of brown sugar, honey, or maple syrup to the vinegar. Allow it to reduce on medium-low heat while stirring frequently until it slightly thickens. Remove from heat, and allow it to come to room temperature before you drizzle it over the salad.
You can substitute the tomato with cherry tomatoes, and use baby mozzarella balls for the salad.
Drizzle withpestofor extra flavor.
I like to serve this salad with a piece of crusty bread on the side to soak up all the juices left in the platter after finishing the salad.
You can substitute the tomato with cherry tomatoes, and use baby mozzarella balls for the salad.
Drizzle withpestofor extra flavor.
I like to serve this salad with a piece of crusty bread on the side to soak up all the juices left in the platter after finishing the salad.