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Caprese-Salad

Caprese Salad

Layered fresh sweet tomato and fresh squishy mozzarella for a plated Italian salad.

Flag that salad

Italians have it right. Showcase fresh garden tomatoes and soft mozzarella with drizzled olive oil and balsamic vinegar then garnish with sweet basil ribbons. The colors of the Italian flag lined up on a plate, just slice and drizzle and it will score a ‘10’ for presentation. Whether your dinner companions are family, friends or Caprese-Salad-with-Balsamic-Vinegarguests, you can wow them with this flamboyant salad in minutes.

The mozzarella I used was made from cow’s milk but traditionally it was made from buffalo milk. And just to add another animal to the fray, the Italian word for goat is ‘capra’. But for this dish the word Caprese (kuh-pray-zee) refers to something that comes from or is in the style of Capri, an island off the coast of Italy just south of Naples.

I love this salad and it’s one of my favorite ways to serve tomatoes raised in my garden or purchased at my local farmers market. Perfect summer salad.

For more information on tomatoes click here and here.

2011 AniversaRecipe – Roasted Vegetable Tapas and Amatriciana

Recipe: Caprese Salad

Prep Time: 10 Minutes | Cook Time: 5 Minutes | Yield: 4-6 Servings | Level: Easy

Ingredients
Tomatoes-Mozzarella-Cheese-Basil

  • 3-4 medium balls fresh mozzarella, thick sliced
  • 4 small tomatoes, thick sliced
  • Salt
  • Pepper
  • Olive oil
  • 8-10 fresh basil leaves
  • 3/4 cup balsamic vinegar, optional

Instructions
1 Place the vinegar in a small sauce pan. On medium high heat, bring to a boil stirring constantly. Watch carefully as the sugar in the vinegar may burn easily. Reduce to medium heat and cook for 3-5 minutes to reduce the liquid, continuing to stir. Take off the heat. Set aside to cool.

2 Alternating slices, arrange tomato and mozzarella slices on a plate. Tuck the basil leaves in between the slices.

3 Sprinkle with salt and pepper then drizzle olive oil and vinegar.

Information
Notes
Fresh mozzarella is sold in a container covered in water.

Herbs or greens stacked and rolled for slicing is called a chiffonade. Chiffon is French for ‘rag’ so when cut into ribbons it’s like making rag-like strips.

To make basil ribbons, stack the leaves then roll in a tight log.
Basil-Leaves-StackedRoll-Basil-Leaves

 

 

 

 

Run the knife through it to make ribbons.
Cut the chiffonade with a sharp knife to create basil ribbons.Basil-Ribbons

 

 

 

 

Reduced-Balsamic-VinegarWhen the balsamic vinegar has been cooked it turns into a liquid much like the color and consistency of motor oil.

Applications
Choose small irregular shaped heirlooms tomatoes in a variety of shades; red, orange, yellow and green for a colorful Caprese salad.

Caprese-Salad-with-Heirloom-TomatoesServe this salad on individual salad plates arranged with the table settings.

Make a double or triple batch of reduced balsamic vinegar and use as a sauce for roast beef or in salad vinaigrette.

Dish Designer

  • Exchange fresh cow’s milk for buffalo mozzarella.

Garden-and-Heirlooom-TomatoesInspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 22, 2012

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One Response to Caprese Salad

  1. Jo Ann August 25, 2012 at 12:13 am #

    I made your Caprese salad for dinner tonight with tomatoes and basil fresh from the garden. It was so flavorful! The fresh mozzarella cheese is lovely with the garden tomatoes. I put the vinegar to the side for everyone to drizzle on as they pleased, and we also dipped our crusty bagettes in the vinegar and olive oil. Ah–I love Italy!

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