Caprese salad
Three ingredients, arranged to mirror the Italian flag, and a few simple seasonings are all it takes to create this crowd favorite.
Ingredients
- 10 to 12 Campari tomatoes or 12 ounces cherry tomatoes
- 16- ounce log mozzarella cheese cut into thick slices or rustic chunks
- 1 bunch fresh basil torn
- 2 tablespoons balsamic vinegar Lori prefers Vintage Reserve from Hilton Head Olive Oils & Balsamics
- 2 tablespoons extra-virgin olive oil Lori prefers Tuscan Herb from Hilton Head Olive Oils & Balsamics
- 1 teaspoon finishing sea salt Lori prefers Cyprus White from The Spice & Tea Exchange
Instructions
Plated medallions
- Slice tomatoes into even rounds. Cut mozzarella into thick slices or slightly irregular pieces for a more natural look.
- Arrange tomatoes and mozzarella in an overlapping row on a serving dish.
- Scatter torn basil over the top.
- Drizzle olive oil and balsamic vinegar generously, allowing some to pool beneath the tomatoes and cheese.
- Finish with a light sprinkle of sea salt.
Skewers
- Thread tomatoes, mozzarella and basil onto skewers in an alternating pattern.
- Arrange on a platter, and finish with olive oil, balsamic vinegar and a sprinkle of sea salt.
Video
Notes
The Finishing Touch: Don’t hold back on the drizzle. In this style, the olive oil and balsamic aren’t just garnish. They create a base that soaks into each bite. A final pinch of flaky salt sharpens the sweetness of the tomatoes and adds just enough texture to bring it all together.
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