Caprese salad -- My way

Updated: Apr 24

Everyone loves a Caprese salad, it speaks of summer and fun. Luscious mozzarella, sweet basil and delicate aged balsamic. the combination is just wonderful. This version is my own creation where I have added a touch more spice and flavor.

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Tomatoes,12-16 oz, I like the summer small tomatoes, multicolored if possible. Cut in half. Mozzarella, Italian please, I like the small balls, or the large chunk. Balls cut in half or the large ball cut into bite sized pieces. I also upgrade to Burrata often, it is fabulous. Leave whole.  Basil, fresh and shredded by hand, as much as you want. I use a lot.  Optional, fresh sweet peaches or nectarines, 1-2, cut into bite sized pieces. I love this fruit as an add on. Can leave out half the tomatoes if using. 

Dressing: Really, really good EVOO, 4 tablespoons Aged balsamic vinegar, 3 tablespoons Lemon zest, 1/2 lemon, you can grate this directly over the salad 1/2 teaspoon fennel seed, toasted for 2-3 minutes and pounded in a mortar briefly to very coarse grain. Optional: 1 small clove garlic finely diced Mix all ingredients in a bowl. Set aside.  Large grain sea salt, at the table. Arrange the mozzarella and tomatoes/peaches/nectarines beautifully in a bowl, add the shredded basil on top, and grate the lemon zest on top. Drizzle the dressing over the salad at the table and mix well. Serve and pass the salt. Enjoy. 

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