How to Make the Best Homegrown Caprese Salad
A caprese salad is one of the most iconic recipes in the book. In fact, you don't need an actual book to make this show-stopping dish. What you do need, is your own garden-- and we've got you covered.
With only three starring ingredients in a caprese salad, it's essential that the flavors and textures stand out. When tomatoes are at their peak ripeness, you should be able to smell their sweetness even before picking them off the vine. Basil will pack the biggest punch immediately after it's snipped off the plant, and the flavor fades soon after.
Peak ripeness and freshness also means these ingredients are at their highest nutrient-density. It's hard to believe that these mouthwatering flavors are 100% from nature, so salute your health!
For the third essential ingredient, respect your homegrown produce, and don't skimp on the cheese. Use fresh buffalo mozzarella, or even burrata for a creamy-change. We're all about keeping the bar raised here.
Like we said, you may not need the recipe, but we've got some tips and photos below. Bon appétit!
- 3 homegrown tomatoes
- 1 cup freshly-harvested basil leaves
- 1 large mozzarella ball
- ¼ cup olive oil
- ¼ cup balsamic reduction
- S & P to taste
- Slice tomatoes into round slices.
- Slice mozzarella into thin round slices.
- On a large serving platter, lay each ingredient down one-by-one alternating between tomato, mozzarella and basil. Work around in a circular pattern to make a swirl, ending in the center with the final stack (basil on top).
- Drizzle olive oil and balsamic reduction over top of the arrangement, and add sea salt and freshly ground pepper to taste.
PRO TIP: Arrange ingredients in a circle as pictured above, or stacked on individual toothpicks. Use balsamic reduction for a rich, balsamic layer and taste.