Caprese Recipe
Mozzarella Burrata (Double Cream Mozzarella), sliced tomatoes, Baby Arugula, Balsamic Vinegar Reduction
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Ingredients
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Salad
Balsamic Reduction (if making from scratch)
Method
Balsamic Reduction (if making from scratch)
Reduce balsamic
Pour 1 cup balsamic vinegar into a small saucepan. Add 1 tsp brown sugar or honey if you want a slightly sweeter, thicker glaze (optional). Bring to a gentle simmer over medium heat, then reduce to low so it maintains a very gentle simmer. Cook, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon — approximately 12–18 minutes. Watch closely during the last few minutes to avoid burning. Remove from heat and let cool; it will thicken further as it cools. Yield: about 4 tablespoons.
Salad assembly
Prepare tomatoes
Wash and dry the tomatoes. Slice them into 1/4-inch to 1/2-inch thick rounds (for large tomatoes) or into wedges if using smaller tomatoes. Arrange the slices or wedges on a large serving platter or individual plates, slightly overlapping if desired.
Prepare burrata
Remove burrata from its packaging and let it come to room temperature for 10–15 minutes. Gently slice each burrata in half or make a shallow cross-cut on top and slightly open to reveal the creamy interior. Place the burrata pieces on or beside the arranged tomato slices.
Dress arugula
Place 4 cups baby arugula in a medium bowl. Drizzle with 1–2 tablespoons extra-virgin olive oil and toss lightly to coat. Season the arugula with a pinch (~1/4 tsp) of sea salt and a few grinds of black pepper. If using lemon zest, add it now and toss gently. Distribute the dressed arugula in and around the tomatoes and burrata on the serving platter.
Add basil and season
Tuck whole fresh basil leaves between tomato slices and around the burrata for aroma and color. Sprinkle the remaining sea salt (to taste, up to the total 1 tsp) evenly over the tomatoes and burrata, then grind the remaining black pepper over the dish.
Finish with oil and reduction
Drizzle the remaining 1–2 tablespoons extra-virgin olive oil over the entire assembled salad. Using a spoon or a squeeze bottle, drizzle the balsamic reduction in a thin ribbon over the tomatoes, burrata, and arugula. Start with about 3 tablespoons and add more to taste (total up to the listed 4 tbs).
Serve
Serve immediately at room temperature, encouraging diners to break open the burrata and spread the creamy center over the tomatoes and arugula. Provide additional salt, pepper, and balsamic reduction at the table if desired.