Can you guess where this salad originated from? Here is a clue…
Ok, so for those individuals that did not major in vexillology, the answer is Italy. More specifically Campania, a southern region of Italy. Caprese salad, as you may have noticed, was created to mirror the colors of the Italian flag.
The Caprese Salad looks simple but has an irresistibly fresh bite. This dish requires very little technique but a whole lot of quality. The only way, and I mean the absolute singular definitive way you can mess this up is by using low quality ingredients. When a dish is as simple as this one, the ingredients really shine through. Here are a few ways to enjoy this salad to the fullest…
1) Make this when tomatoes are ripe, juicy (but still firm) and in season (depending on your area). Don’t refrigerate tomatoes (it degrades the flavor).
2) Take out a loan and buy the best balsamic vinegar and olive oil you can or if you’re like me then the best you can afford.
3) Use fresh basil, like “just plucked from the plant” fresh.
4) Use high quality mozzarella, it can usually be found in health food stores.
5) Buy an airplane ticket to Italy and order a plate.
- 8 oz Fresh Mozzarella Cheese Cut into 1/4-inch slices
- 2 large Tomatoes Cut into 1/4-inch slices
- 10 whole Basil Leaves Washed and dried
- 4 oz Balsamic Vinegar
- 1 tbsp Sugar Optional, you can substitute with honey
- 1 tbsp Extra-virgin Olive Oil
- Salt & Black Pepper To taste
- Pour balsamic vinegar and sugar into a pot and reduce by half over medium heat. Time will depend on the size of your pot (I did not use the sugar in mine).
- Allow the balsamic vinegar to cool to room temp. In the mean time, plate the tomatoes, mozzarella and basil.
- Drizzle olive oil and balsamic vinegar over the plate. Salt and freshly ground black pepper to taste.
If you are using a high quality balsamic vinegar then DO NOT reduce and use it as is.
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