June 8, 2009

Caprese Salad (Version 1 of 3)

Below is the first version of a Caprese Salad (I will be making 3 versions). I've been eating this since I was young but grew tired of the traditional plain olive oil and balsamic vinegar; so, I just tweeked it a bit and added my own twist to it.

Here is my version made with basil oil and balsamic reduction. It still uses the same ingredients, but it's prepared differently and it leaves the other one in the dust. I doubt you'll go back to the traditional way once you try it!


Caprese Salad (w/ a twist)
Serves 2

Base Salad
2 Tomatoes (use on-the-vine tomatoes, beefsteak, it’s up to you)
1 medium ball of fresh mozzarella (bufala tastes best!)

Basil Oil
1 Cup of Extra Virgin Olive Oil
1/2 cup Basil Leaves (remove stems)
Salt & Pepper

Balsamic Reduction
1 Cup of Balsamic Vinegar