Caprese Salad Recipe
Fresh mozzarella, heritage tomatoes, sumac shallots, basil, pesto & balsamic glaze
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Ingredients
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Salad
Sumac Shallots
Pesto
Balsamic Glaze
Garnish (optional)
Method
Sumac Shallots
- 1
Quick-pickle shallots
Thinly slice the large shallot into rings. In a small bowl whisk together 2 tbsp red wine vinegar, 1 tsp sugar, 1 tsp salt, 1 tsp ground sumac and 1 tsp olive oil until sugar and salt dissolve. Add the shallot slices, press them down so they submerge, and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to mellow and infuse with sumac. Drain just before assembling.
Pesto
- 2
Make quick basil pesto
In a small food processor or with a mortar and pestle, combine 1 cup packed basil leaves, 2 tbsp pine nuts, 1 clove garlic, and 1 oz grated Parmesan. Pulse until finely chopped. With the processor running, slowly stream in 3 tbsp extra-virgin olive oil until a spreadable paste forms. Stir in 1 tsp lemon juice (optional), 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a thinner pesto, add up to 1–2 tbsp more oil.
Balsamic Glaze
- 3
Reduce balsamic
Combine 3 tbsp balsamic vinegar and 1 tsp brown sugar (or honey) in a small nonreactive saucepan. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer, stirring occasionally, until reduced by about half and slightly syrupy, 6–8 minutes. Remove from heat and let cool — it will thicken more as it cools.
Salad
- 4
Prepare tomatoes and mozzarella
Slice the heirloom tomatoes into 1/4-inch rounds or wedges depending on size. Slice or tear the 12 oz fresh mozzarella into 1/4-inch rounds or bite-sized pieces. Pat mozzarella dry on paper towel if very moist to avoid watering down the salad.
- 5
Assemble the Caprese
On a large serving platter or individual plates, arrange tomato slices interleaved with mozzarella slices. Tuck a few whole or torn basil leaves between slices for color and aroma. Scatter a few drained sumac shallot slices evenly over the top.
- 6
Dress and finish
Drizzle 2 tbsp extra-virgin olive oil evenly over the assembled salad. Spoon small dollops (about 1–1.5 tsp each) of the pesto across the salad so every portion gets some. Lightly season with 1 tsp sea salt and 1 tsp freshly ground black pepper, adjusting to taste. Drizzle the cooled balsamic glaze over the top in a thin ribbon. If using, scatter 1 tbsp toasted pine nuts and 1/2 cup microgreens or baby arugula as garnish.
- 7
Serve
Serve immediately at room temperature. Leftovers can be covered and refrigerated for up to 24 hours; bring back to room temperature before serving and re-drizzle with a touch more olive oil if needed.