I had an amazing Caprese salad years ago and I’ve want to recreate it ever since. I got my hands on some aged Basalmic and I’m hoping that does the trick.
So, how was it?
It was very fresh. Very good. I think I did it.
Ethan Chlebowski has a cool video series on balsamic vinegar that might help you dial in the flavor to exactly what you want.
Looks delicious! I went through a caprese kick a couple summers ago. They’re so freaking good with fresh summer veggies. Little bit of sea salt on each tomato slice makes a big difference, too.
Or sprinkle some roasted pine nuts over that shit for a tasteful crunch. Maybe even a streak of pesto on the plate first. Oh and (this is just what I like) pepper the shit out of that. Some coarse ground pepper will bring a lovely heat to the dish.
That’s a lovely tomato and mozzarella salad. Caprese never has balsamic. The trick is to find good tomatoes. And use lots of Evoo.
Adding balsamic is just a variation. It doesn’t NOT make it caprese. This Italian pedantry needs to stop.
Ahhhhhh I forgot the olive oil! It’s not too late. Thanks!
You can use balsamic vinegar, no problems with that
My Italian chef told me she used to use balsamic vinegar back in Italy as well, I’m inclined to believe her on that
