Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice.
Like pizza Margherita, it features the colours of the Italian flag: green, white, and red.
Ingredients:
- 2 cups balsamic vinegar
- 2 ripe Millennium TOV Red tomatoes
- 2 ripe Millennium Yellow Tomatoes
- 2 ripe Millennium Orange Tomatoes
- 12 ounces fresh mozzarella, thickly sliced
- Large bunch fresh basil leaves
- Olive oil, for drizzling
- Large pinch kosher salt
- Large pinch freshly ground black pepper
Methods:
- Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes
- Allow the reduction to cool to room temperature before you serve it.
- When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
- Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.