Some salads shine because of their simplicity and freshness; among these salads, the caprese salad is a star. Chefs, world travelers, and Italian immigrants introduced Americans to this salad, who fell in love with its bright flavors and easy assembly. Italian in origin, it was created in post-World War I Italy to be a patriotic dish that featured all the colors of the Italian flag. It is known in Italy as insalata caprese, named for the Italian island of Capri where it was created. Its popularity spread in the 1950s, and it is now considered a staple of Italian food and culture. Use the freshest tomatoes available, considering a mixture of different types, and try buffalo mozzarella or burrata to take this simple favorite to new heights.
Recipe Servings: 4
Ingredients
- 1 lb fresh mozzarella cheese, sliced ¼ inch thick
- 4 medium tomatoes, sliced
- ½ cup fresh basil leaves
- ¼ tsp salt
- ¼ tsp ground black pepper
- ¼ cup extra-virgin olive oil
- 1 cup balsamic vinegar
- ¼ cup honey
Directions
- In a small saucepan, combine balsamic vinegar and honey over high heat.
- Bring to a boil then reduce heat to low, simmering until mixture reduces to ⅓ cup, about 10 minutes.
- Set aside to cool.
- On a platter, arrange alternate slices of tomato and mozzarella in rows or a circular pattern.
- Sprinkle with salt and pepper and top with basil leaves.
- Drizzle with olive oil and the balsamic reduction.
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