Caprese Salad Recipe
Fresh mozzarella, tomato, pesto, fresh basil, fig balsamic
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Ingredients
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Insalata
Method
Insalata
- 1
Prepare the ingredients
Rinse the basil leaves and pat dry. Slice fresh mozzarella into about 1/4-inch thick rounds. Slice the tomatoes into even rounds about 1/4-inch thick. Set aside all sliced ingredients.
- 2
Arrange the base
On a large serving platter, place a mozzarella slice, then a tomato slice, repeating in a circular or linear pattern. Tuck a fresh basil leaf between each mozzarella and tomato slice for color and aroma.
- 3
Add pesto
Dollop or thinly spread 2 tablespoons of pesto over the arranged slices, ensuring some pesto touches the mozzarella and tomato layers.
- 4
Dress with olive oil and glaze
Drizzle 1 tablespoon of extra virgin olive oil over the salad and finish with 1 tablespoon of fig balsamic glaze in light zig-zag lines for sweetness and depth.
- 5
Season
Sprinkle 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper over the salad. If desired, add more salt/pepper to taste.
- 6
Garnish and serve
Scatter a few extra basil leaves on top for aroma and color. Serve immediately at room temperature.