Tag Archives: extra virgin olive oil

Mozzarella and Tomatoes – Post #1 – Caprese Salad

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We’re kinda lucky. My parents had an overabundance of tomatoes from their garden and we had friends offer us fresh basil anytime! We ate of these perfect summer treats for a few days. I never, ever tire of Caprese Salad, but I don’t mind changing it up a bit either. I’ve got three recipes on three separate posts for you.

1. Caprese Salad – garden fresh tomatoes, mozzarella, basil leaves, olive oil, and a sweet balsamic dressing
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2. Arugula Caprese Salad with Maple Bacon – Arugula, tomato, mozzarella, basil, maple bacon, and a sweet balsamic dressing
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3. Chicken Caprese Grilled Sandwiches –  fresh bread, pesto, tomatoes, mozzarella, basil leaves, grilled to yumminess
Grilled_Caprese_Sandwiches
First up, my twist on the traditional Caprese Salad. I love a sweeter balsamic vinegar. For this recipe, I combine balsamic vinegar with brown sugar into almost a syrup. It adds a richness to the traditional salad.

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CAPRESE SALAD

INGREDIENTS

10 beefsteak or heirloom tomatoes slices

10 mozzarella slices, about 1/4″ thick

10 basil leaves

1/2 C balsamic vinegar

1/2 C brown sugar

extra virgin olive oil, to taste

salt and pepper to taste

DIRECTIONS

1. Combine balsamic vinegar and brown sugar in small pan. Bring to a boil. Reduce heat and simmer for about 5 min or until it coats the back of a spoon. Place in bowl, cover, and let cool in refrigerator for 3o min.

2. Layer a slice of tomatoes, mozzarella then basil. Repeat with remaining slices.

3. Sprinkle with salt and pepper. Drizzle oil and balsamic reduction.

Notes:

Depending on your quality of balsamic vinegar and the sweetness you desire, 1/2 C of brown sugar may be too sweet. The “better” your vinegar, the sweeter it is. Adjust the sugar accordingly.


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