There are few dishes that can outdo Caprese Salad in the presentation department. Slices of tomato topped with slices of fresh mozzarella and basil leaves, the finished product is bursting with color. Usually Caprese Salad is thought of as a summer recipe, and it really is wonderfully refreshing when tomatoes are in season. However, I decided to make it today in defiance of the dismal winter weather we've had this year.
There are a few ways that you can change up the following recipe. I chose to drizzle balsamic vinegar straight from the bottle, along with some olive oil, on top of the salad. However, you could also take an extra step and simmer the balsamic vinegar on the stove to create a balsamic reduction. Another approach that you can take is to use smaller tomatoes, such as Romas, and cut them in half. Then, you can roast the tomato halves and once they've cooled, proceed to top them with the mozzarella, basil, balsamic vinegar, and olive oil.
Makes 12 slices
3 vine ripe or hot house tomatoes
8 ounces of fresh mozzarella
12 basil leaves
- Cut the tomatoes into slices about 1/4 inch thick.
- Cut the mozzarella into slices about 1/4 inch thick.
- Place one slice of mozzarella on top of each slice of tomato. Place a basil leaf on top of each slice of mozzarella.
- Drizzle balsamic vinegar and olive oil over the tomato and mozarella slices.
Ryan's rating of Caprese Salad - 5. And this is coming from someone who doesn't really like tomatoes.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.