This Caprese Salad recipe (also known as Insalata Caprese) — is the Island of Capri’s tomato, basil, and mozzarella salad. It is topped with a simple vinaigrette of olive oil and balsamic reduction.
Here in California, tomatoes are at the peak of flavor from May to December. Ripe red tomatoes should be completely red or reddish-orange, have a sweet subtle aroma and give slightly when pressed gently with the palm.
For this deconstructed Caprese Salad recipe, fresh ingredients are a must. I’m using heirloom tomatoes from my father-in-law’s garden, which are about as fresh and delicious as you can get. I hope you enjoy this simple and delicious recipe!
It’s important to store your tomatoes at room temperature. Refrigerating tomatoes causes them to lose their flavor and change texture.
Another delicious way to use fresh tomatoes is on a Caprese Salad sandwich, made with toasted sourdough, fresh basil aioli, and melted mozzarella cheese.
Caprese Salad RecipeRecipe by Jason Hill – CookingSessions.com
- Heirloom tomatoes sliced
- Fresh basil leaves
- Fresh buffalo mozzarella sliced
- Kosher Salt
- Fresh cracked pepper
- Extra virgin olive oil
- Balsamic reduction see my separate recipe
- Layer tomatoes, followed by sliced mozzarella, basil leaves, a little salt and pepper, and then repeat until your tower is done. Drizzle with olive oil and balsamic vinegar reduction.