Thank you for posting this recipe. I hope everyone tries this simple yet delicious salad. Jaclyn: punch your caprese salad up a notch — add thin slices of vidalia onion to the mix: whole new level of taste sensations!
Talk about tempting! I think we could eat this every week for the rest of our lives and never get tired of it! Fresh tomatoes: I like to use vine ripened tomatoes from the store, or of course garden grown tomatoes are the best. Fresh basil: Avoid any basil that is dark and bruised. Balsamic vinegar: No need for crazy expensive balsamic vinegar here but do use something decent with a well balanced flavor. Salt and pepper: Add this to taste to bring out, and compliment the flavors of the dish.
How to Make Caprese Salad Make balsamic reduction: Whisk together balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat then reduce heat to low and let simmer until thickened and reduced down to nearly 2 Tbsp, about 8 — 11 minutes.
Let it cool: Pour into small bowl and let cool to room temperature, about 10 minutes. Assemble salad: Layer tomato slices, fresh mozzarella and basil on a rimmed serving platter. Dress and serve: Drizzle with olive oil, balsamic glaze and season with salt and pepper to taste. Serve immediately.
Possible Variations Add avocado slices. Substitute half peaches for half of the tomatoes. Skip the balsamic glaze if you prefer. Take a shortcut and buy a store-bought balsamic glaze, instead of making it yourself.
Try it with a homemade Italian dressing instead of the oil and balsamic. Check our article for tips on choosing tomatoes, mozzarella, and olive oil. Slice tomatoes into thin slices. For a more rustic salad with lots of shapes and textures, we leave some slices as full circles and slice a few into half moon shapes.
If using smaller tomatoes, like cherry tomatoes, slice in half and thirds, which also adds a variety of shapes and sizes to the salad. Pick basil leaves from the stem. Leave smaller leaves whole and tear larger leaves in half or into quarters. Arrange half of the tomatoes onto a serving plate and lightly season with salt and pepper.
Add a light drizzle of the olive oil, and then tuck some of the basil and a few pieces of the torn mozzarella in and around the tomatoes. Repeat with the remaining tomatoes, seasoning them with salt and pepper, and layering in more basil and mozzarella.
Set the salad aside for 5 to 15 minutes, in this time, the salt with draw some of the juices out of the tomatoes, which makes an incredibly delicious dressing at the bottom of the plate perfect for sopping up with bread.
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It has a very strong taste though, so use it sparingly. But the best mozzarella of all, in our view? The "mozzarella di bufala" - mozzarella made from water buffalo milk. Rich, creamy, melt-in-the-mouth. You could drool just thinking about it. The green of this "tricolore" salad is provided by fresh basil unless you're also using some green tomatoes, of course.
Try to find a basil with smaller leaves. The flavour is much more intense. The sweet "Genovese" variety is best for this salad, although if you have problems finding it, the normal, larger leaved version will do, too. Not got a garden? No problem - grow it in a pot. It will survive on a window-ledge or it can live outside from May or June, when the danger of frost has passed. There's nothing quite like picking your own basil leaves to add to your home grown tomatoes for your scrumptious Caprese salad!
As well as learning how to lay out the salad we'll give you tips for changing its make-up, so that you have a salad for every occasion! More Italian salad recipes. Click for information about our privacy , copyright and affiliate policies and click here to contact us. We do not sell any personal information from this website.
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