When it comes to Italian cuisine, few dishes embody the finess of a simple caprese salad. Originating from the picturesque island of Capri that created the salad with the Italian flag in mind. Think vibrant colors and bold flavours with minimalistic ingredients.

Caprese salad is not a side dish; it celebrates Italian summers and the abundance of fresh tomatoes, creamy mozzarella cheese, and herbaceous basil. Whether you enjoy it as an appetizer or as an accompaniment to grilled meats, it will transport you to the Mediterranean region in the blink of an eye.

Ingredients

Tomatoes, Salt, Pepper, Balsamic Vinegar, Brown Sugar, Mozzarella Cheese.

For this recipe, choose fresh, firm baby tomatoes since they are in season. Avoid overripe tomatoes due to their excess moisture. A minimal seasoning of salt and pepper is used, along with a balsamic vinegar reduction for sweetness and acidity. For mozzarella, opt for the pre-packaged brined variety instead of the one meant for pizza.

Instructions

Slice the tomatoes in half and drain the liquid from the mozzarella balls. Arrange them on a platter and decorate with basil leaves. Sprinkle with salt, pepper, olive oil, and balsamic vinegar reduction.

How do you make a balsamic vinegar reduction?

You will only require a drizzle of it. Add 4 tablespoons of balsamic vinegar to a small pan, set the heat to medium-low, and add 1 teaspoon of brown sugar. Allow the concoction to bubble away for two minutes. Set aside and let it cool. Once it has cooled, it will thicken up in about five minutes. Caprese salad is one of the easiest salads to make at home. It is quick and convenient, and it is absolutely delicious. Whether you’re serving it to family and friends or eating it by yourself, this salad is one that you’ll be making over and over again.

What to Serve with Caprese salad?

Caprese salad can be eaten as a standalone meal with some garlic bread. It is an easy meal to put together if you’re busy and want to eat something in a rush. You can also take this salad to work as a convenient lunch-time meal. Other serving options include grilled steak or garlic shrimp. You can serve Pasta alongside this salad. Think Crusty bread, such as baguette. You can also serve it in a sandwich. It also goes well with grilled chicken. If you are making a simple pasta dish, this salad can work well alongside it. If you really want a wholesome, healthy meal, you can grill some vegetables, such as eggplant, zucchini, and bell peppers.

How to Store Caprese Salad?

Store in the fridge for two to three days. Freezing caprese salad is not recommended. It’s easy to make and comes together quickly, so prepare it fresh.

Expert tips

When selecting tomatoes for caprese salad, it is advisable to choose firm varieties; heirloom tomatoes are preferable, although cherry tomatoes can be utilized if they are more accessible. The ideal cheese to pair with this salad is mozzarella di bufala, which is crafted from buffalo milk. If this specific type is unavailable, one should consider using a soft and creamy alternative. To enhance convenience, the preparation of the caprese salad can occur prior to serving. Tomatoes and mozzarella may be pre-sliced and stored separately until it is time to assemble the dish. Numerous variations of caprese salad exist, allowing for creativity in presentation. Possible additions include grilled peaches, avocado, and roasted bell peppers.

Caprese Salad

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Servings: servings

Calories: 36kcal

Author: thetastejournal.com

Prep Time 5

Cook Time 5

Total Time 10

Ingredients

Fresh ingredients

▢ 100 grams Baby Tomatoes
▢ 150 Fresh mozzarella cheese balls
▢ A handful of fresh basil leaves

Balsamic Reduction

▢ 4 tbsp Balsamic vinegar
▢ 1 tsp Sugar

Spices

▢ Salt and Pepper to taste

Instructions

Tomatoes and Basil: Wash the baby tomatoes and basil thoroughly. Slice the baby tomatoes into halves. Drain the liquid of the mozzarella cheese. Arrange on a platter. Lightly sprinkle salt and pepper.
Balsamic reduction: Add the balsamic vinegar to a small pan. Set the temperature to medium-low. Add the brown sugar and allow the mixture to boil for two minutes. Remove the pan from the heat and allow it to cool. Drizzle on top of the Caprese salad.