Classic Caprese Salad
It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil. However, this version adds another dimension by adding a rich and syrupy balsamic glaze instead of straight vinegar to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this classic shine!
Caprese Salad with Balsamic Glaze
Where can I get Olive Oil in Venice?
There is a wonderful company that sells olive oil in Venice, along with oils and vinegars as well. Venice Olive Oil Co. is a specialty grocery store located on Venice Avenue. Visit their website for more information, including ordering any of their fabulous products!
Recipe: Classic Caprese Salad
Prep time: 5 min.
Cook time: 10 min.
4 large ripe tomatoes
12 oz. fresh 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. Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices. Cut fresh 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 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 1/3 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.