Classic Caprese Plate
Ingredients:
- 2 to 3 tomatoes, sliced about 1/2 inch thick
- 1 (8-ounce) ball fresh mozzarella, sliced
- 10-15 fresh basil leaves
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
Directions:
To assemble the salad, alternate a tomato slice with a slice of fresh mozzarella and a few basil leaves, making a low row or a circle. Sprinkle the salad with the smoked sea salt then drizzle generously with the olive oil and balsamic.
Whether you’re already a fan of caprese or you’ve never heard of it before, you’ll love these scrumptious twists on the Italian classic. Note the recommendations from David Burcham of Artisano’s Oils & Spices.
- Crispy Fried Caprese Salad: Sometimes you gotta have the crunch. This version fries the tomatoes as counterpoint to the creamy mozz and fresh basil. (Artisano’s 18-Year Aged Balsamic with Basil Olive Oil, 3 parts balsamic to 2 parts oil)
- Caramelized Peach Caprese: Substitute caramelized peaches for the tomatoes in this tasty variation. It makes a great sweet/savory dessert. (Artisano’s Dark Chocolate Balsamic with Blood Orange Olive Oil, 3 parts balsamic to 2 parts oil)
- Caprese Burger: Pickled cherry tomatoes and basil mayo make this spin on the traditional salad plate into a yummy Italian burger great for grilling. (Artisano’s Estilo Affinato Di Modena, rich and thick balsamic)
- Eggplant & Tomato Napoleons: These gorgeous stacks are great grilled appetizers or side dishes to go with a steak, fish fillet, chicken breast or pork chop. (Artisano’s 18-Year Aged Balsamic with Tuscan Herb Olive Oil, 3 parts balsamic to 2 parts oil)
- Caprese Panzanella: Rustic panzanella is a perfect summer salad and you can use up the artisan breads you get at the Market when they’re a few days old. (Artisano’s Estilo Affinato Di Modena, with Basil Olive Oil, 3 parts balsamic to 2 parts oil)
- Super Summery Pasta: There’s nothing quicker for a weeknight supper than pasta with a few fresh ingredients tossed in. This one makes caprese into a meal. (Artisano’s Neopolitan Balsamic with Tuscan Herb Olive Oil, 3 parts balsamic to 2 parts oil)
