CAPRESE SALAD WITH 18 YEAR BALSAMIC
Servings
2-4
Total time
15
minutesWhen tomatoes are at the height of the season, it’s time for Caprese salad – actually, make that plural: Caprese salads. While fresh, seasonal tomatoes are ideal, you can get to a Caprese salad any time of year with grape, cherry or Campari tomatoes. These year-round tomatoes are a great stand in. Combined with mini mozzarella balls, fresh basil and a drizzles of Basil Extra Virgin Olive Oil and 18 Year Aged Balsamic. A simple combination with readily available tomatoes that turn into a real standout. Caprese Salad – any time!
Ingredients
2 cups grape tomatoes, halved or 1 bunch Campari tomatoes, sliced
8 oz package mini mozzerella balls
1/4 cup 18 Year Aged Balsamic
6 large fresh basil leaves
Instructions
- Place the halved or sliced tomatoes in a large serving bowl. Drizzle in a few tablespoons Basil Extra Virgin Olive Oil. Season with Fleur de Sel and fresh cracked Tellicherry peppercorns. Taste and adjust with more oil, salt and pepper.
- Add in the mozzarella balls. Depending on how much of a “bite” of cheese you want, you can cut the mozzarella balls in half. Fold to combine.
- Stack the Basil leaves and roll them like a cigar. Slice them crossways into strips. Toss into the salad. We left a few of the basil leaves whole to garnish the salad. Taste again and adjust with more oil, salt and pepper.
- Drizzle the salad with the 18 Year Aged Balsamic – we used the full 1/4 cup – and serve!
