When it’s Summer Time Classic Caprese Salad With Balsamic Dressing comes to mind as soon as I harvest the first vine ripe tomatoes. Are you picking some of those tomatoes yet? If not, it won’t be long and then you will want to enjoy this salad. It is just not the same with store bought, tasteless tomatoes.It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil.
The classic flavor combination of fresh tomatoes, Buffalo mozzarella, and fresh basil is a treat in and of itself, however, this version adds another dimension by adding a rich and syrupy balsamic glaze to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this Classic Caprese Salad the hit of the dinner table!
- 4 large vine ripe tomatoes
- 12 oz. fresh Buffalo mozzarella, large ball
- 1 large bunch fresh basil, washed and dried
- 3 T. really good extra virgin olive oil.
- 1 cup of balsamic vinegar
- Sea salt and fresh-cracked black pepper, to taste
- Thoroughly wash and pat tomatoes and fresh basil dry. Core and Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Save the bottom and top slices and freeze to use in tomato sauce at a later date.
- Cut fresh Buffalo mozzarella into ¼” thick slices, as well.
- On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 whole tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.
- To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about ⅓ of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
- Let glaze cool slightly before drizzling over the fresh tomato, mozzarella, and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.
- If you use a good balsamic vinegar you will not need sugar, however, if you use a cheap balsamic vinegar you might need to add a quarter spoon of sugar to the glaze while simmering it.
When purchasing Balsamic vinegar make sure that it is from Modera, Spain if you want the real thing. You will see a large price range difference. That is because it is ages just like wine and the longer it is in the barrels, the more it will cost and the better the flavor.
We welcome your comments in the space below this article and will reply to each one.There is a place where you can rate this recipe from one to five stars. After you have tried it, please rate it so others visiting the site will know how enjoyable it is.
If you have not signed up for your copy of “Clean Eating – How and Why to cut out Processed Foods” please do so at the top right this article. I would love to have you join our family and I promise not to flood your email with a ton of messages. It is about one a week updating information we share with you.