Caprese Recipe
Heirloom tomato, Vermont mozzarella, olive oil, balsamic gastrique, sea salt
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Ingredients
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Salad Components
Dressings
Method
Salad Preparation
- 1
Prepare the Tomatoes
Wash the heirloom tomatoes thoroughly. Slice each tomato into thick rounds, approximately 1/2 inch in thickness. Arrange the slices on a platter.
- 2
Prepare the Mozzarella
Slice the Vermont mozzarella cheese into similar thickness as the tomato slices. Place the mozzarella slices alternately with the tomatoes on the platter.
- 3
Season the Salad
Sprinkle sea salt over the arranged tomatoes and mozzarella to taste.
Dressing Preparation
- 4
Make the Balsamic Gastrique
In a small saucepan, combine the balsamic vinegar and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer until the mixture thickens and coats the back of a spoon, about 15-20 minutes. Remove from heat and let cool.
- 5
Drizzle the Olive Oil
Once the balsamic gastrique has cooled, drizzle the olive oil over the arranged tomatoes and mozzarella to enhance flavor.
- 6
Finish with Balsamic Gastrique
Finally, drizzle the balsamic gastrique over the salad just before serving for a touch of sweetness and acidity.