When 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!
Time: 15 min
Serves 2-4Rating
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Loading...| 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 | |
| Basil Extra Virgin Olive Oil | |
| Fleur de Sel | |
| Tellicherry Peppercorns |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | Drizzle the salad with the 18 Year Aged Balsamic - we used the full 1/4 cup - and serve! |
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