Heirloom Caprese Salad. The basic ingredients for heirloom caprese salad are:. Heirloom tomatoes - fresh and juicy that you can find at a farmer's marker or even in the specialty section of a grocery store. Use a variety of colors and sizes to your liking.
How to Make the Best Caprese Salad.
The trick to making a Caprese salad worth eating is to use fantastic ingredients.
In other words, Caprese salads are for summertime and summertime only!
Yes, this is an easy recipe just taking into consideration the additional ones. I think the hardest part is to find the best ingredients hence you can enjoy the savory Heirloom Caprese Salad for your breakfast with your friends or family.
You can cook Heirloom Caprese Salad using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Heirloom Caprese Salad
- You need 2 each of Heirloom tomatoes.
- It's 1 each of Fresh ball Buffalo mozzarella.
- Prepare 1 bunch of Fresh Basil.
- It's 1 bunch of Fresh Baby Arugula.
- You need 4 tbsp of Extra Virgin Olive Oil.
- Prepare 2 tbsp of Aged Balsamic Vinegar.
- Prepare 1 tsp of Black Pepper.
- You need 1/4 tsp of Sea Salt.
I used a variety of heirloom tomatoes but regular garden tomatoes (good ones) will also work marvelously. Caprese salad is made with just three basic ingredients—tomatoes, fresh basil, and fresh mozzarella. Sprinkle with salt and pepper, drizzle with some extra virgin olive oil, and perhaps add a dash of balsamic vinegar over the top to bring all the flavors together. Bring a medium saucepan of salted water to a boil.
Heirloom Caprese Salad instructions
- Make a small bed of Arugula on each plate..
- Thinly slice each tomato and lay a slice or two of each one on the plates..
- Slice the mozzarella to a similar thickness and add a slice or two to the tops of the tomatoes..
- Add a few fresh basil leaves to the tops of each plate then add the salt and pepper. Before serving add the oil and vinegar last..
Remove half of the marinade to another bowl. Cut tomatoes crosswise into thick slices. Arrange on a platter along with bocconcini. Drizzle with balsamic glaze and olive oil. Sprinkle with basil and Maldon salt.
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