Time: 10 Minutes
Serves: 6-8
Ingredients
4 large slicing tomatoes
1 lb. fresh mozzarella
fresh basil leaves
2 tablespoons olive oil
2 tablespoons balsamic glaze
salt
pepper
Cut tomatoes and mozzarella into 1/4” slices. Alternate tomato and mozzarella slices on serving platter, then add basil leaves between every few slices. Drizzle with olive oil and balsamic, and top with salt and freshly cracked black pepper.
Baby Caprese Salad
Time: 10 Minutes
Serves: 6-8
Ingredients
1 lb. cherry tomatoes
1 lb. fresh mozzarella pearls
10 basil leaves
2 tablespoons olive oil
2 tablespoons balsamic glaze
salt
pepper
Chiffonade basil: Stack basil leaves and roll into a log, starting with the tip of the leaf and rolling back toward the stem end. Slice into thin ribbons about 1/8” wide, working your way down the log.
Cut tomatoes in half and combine in a serving bowl with mozzarella pearls and basil. Toss in olive oil and balsamic; salt and pepper to taste. Cover and refrigerate overnight to let flavors meld.
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Tip: Combine Caprese and Baby Caprese recipes for an artistic look. Arrange assorted varieties of tomatoes and mozzarella with basil leaves, and finish with salt and pepper and a drizzle of olive oil and balsamic glaze.
