Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.
Time 1h Yield 8 servings Number Of Ingredients 7 Steps:
Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it’s a good kind of stink, it’s a vinegary stink. Allow the reduction to cool to room temperature before you serve it. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices. Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper. You need this in your life. Make it today my friends.
Time 15m Yield 4 first-course servings Number Of Ingredients 7 Steps:
Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside. Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
Time 10m Yield 4 Number Of Ingredients 5 Steps:
Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.
More about “caprese salad recipes”
Time 15m Yield 6 servings Number Of Ingredients 6 Steps:
While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes. Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt. On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.
