Summer brings salads to the forefront of meal options. The heat makes me crave things that are light and simple and, truly, there are not many salads that are as light, delicious, and simple as a Caprese Salad.
From the island of Capri, Insalata Caprese brings us to the pure flavors of the Mediterranean and is particularly suited to the bounty of summer. The original recipe is fresh mozzarella, tomatoes and basil with a few good turns of sea salt with a lush drizzle of olive oil. To mix it up a bit, I used heirloom tomatoes, microgreens and one of the most divine balsamic vinegars that I have ever tasted – Traditional Aceto Balsamico of Monticello™. It is viscous, flavorful, and made from organic grapes. Only 1000 bottles are released for sale every year. The flavor lingers on the tongue and enhances every ingredient that it touches. A very small bit goes a very long way.
Simple. Delicious. And I want one again. Enjoy!
- 1 Buffalo Mozzarella Ball (fresh, in water)
- 1 Red Tomato
- 1 Yellow Tomato
- Handful of Microgreens
- Traditional Aceto Balsamico of Monticello (or your favorite Balsamic)
- Sea Salt and Pepper
Thickly slice the mozzarella and the tomatoes and stack them on plates. Add microgreens to the layers and to the plate. Drizzle the balsamic vinegar over the stack. Garnish with sea salt and pepper. MUNCH!