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

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!


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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