I love Caprese salad! The simple things truly are the best. Assembling this salad doesn’t take much skill beyond making a few good choices at the grocery store, yet even the best chefs at the the finest restaurants put Caprese on the menu. Small choices personalize this classic dish, and open up a world of experience in a few ingredients. I personally love grilled tomatoes, and paired with the amazing fresh cows milk mozzarella, Genovese basil, and aged balsamic, I think I took this classic over the top. Grilling tomatoes just releases the water and condenses the delicious sharp flavor making it and even better compliment to the mild and creamy mozz. Don’t take my word for it. You have to taste it to understand.
1 lb 2-3 Beefsteak tomatoes
1 lb Fresh Mozzarella (cow’s milk or buffalo)
2 Sprigs Fresh Basil ( Genovese is nice and sweet, but other varieties are great)
1 tbsp Aged Balsamic ( aged balsamic should be thick and sticky, if this is out of your budget you can buy a less expensive kind and simmer it a sauce pot to reduce it and concentrate the flavor)
1 Tbsp Olive oil
Salt and Pepper
- Warm grill pan on medium heat.
- Slice fresh Mozz and set aside.
- Wash basil and set aside.
- Wash tomatoes and slice into 1/2 inch thick slices.
- Brush tomatoes on both sides with olive oil and sprinkle with salt, pepper, and granulated garlic.
- Put tomatoes in grill pan and cook for 2 minutes on each side. Don’ t get carried away because over-cooked tomatoes will fall apart.
- Assemble the salad by layering tomatoes and mozzarella alternately.
- Cut basil into ribbons and sprinkle on the salad.
- Finish my drizzling balsamic over the top.
- Assemble this salad
“Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in fruit salad. ” -Miles Kington