Caprese Salad (Insalata Caprese)
I got my inspiration for this recipe comes from The Royal Caribbean International Cookbook. My parents gave me a signed copy of this book for my birthday. They had bought it while on a Caribbean cruise and had it signed by a number of chefs.
The recipe calls for only five ingredients. But I’ve added one more: balsamic reduction. You can purchase this or make your own by reducing balsamic vinegar to about ½ of its volume. Sweeten as desired with sugar.
What You’ll Need to Make Caprese Salad
How to Make Caprese Salad
Start by making the basil oil. First you will need to blanch the basil. To do this start with ½ cup firmly packed fresh basil. In a small saucepan, bring about 1 ½ cups of water to a boil. Once it is boiling, add the leaves for 10 seconds. Drain, rinse quickly with cool water to stop the cooking process and pat dry.
In a small blender, add ¼ cup olive oil and the blanched basil leaves. Grind until smooth. Season with salt and fresh ground pepper. Set aside.
In a bowl, add 10 oz of tomatoes. I used cherry tomatoes, but grape tomatoes also work well. Next add 4 oz of fresh baby mozzarella. I used Bel Gioioso “Ciliegine” 1/3 oz Cherry Size. Sprinkle with salt and fresh ground pepper. Drizzle with basil oil. Top with about ½ tsp julienned basil and a basil sprig.
Drizzle with balsamic reduction and serve more on the side.
Ingredients
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
For the Garnish
- 1/2 tbsp julienned basil
- 1 small basil sprig
For the Drizzle
Instructions
- Start by making the basil oil. First you will need to blanch the basil. To do this start with ½ cup firmly packed fresh basil. In a small saucepan, bring about 1 ½ cups of water to a boil. Once it is boiling, add the leaves for 10 seconds. Drain and pat dry.
- In a small blender, add ¼ cup olive oil and the blanched basil leaves. Grind til smooth. Season with salt and fresh ground pepper. Set aside.
- In a bowl, add 10 oz of tomatoes. I used cherry tomatoes, but grape tomatoes also work well. The add 4 oz of fresh baby mozzarella. I used Bel Gioioso “Ciliegine” 1/3 oz Cherry Size. Srinkle with salt and fresh ground pepper. Drizzle with basil oil. Top with about ½ tsp julienned basil and a basil sprig.
- Drizzle with balsamic reduction.
- Season with salt and coarse or fresh ground pepper to taste.
© Ginny's Recipe Collection
