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.
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
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.