Recipes > Caprese Salad
- Serves: 6 to 8
- Active Time: 30 mins
- Total Time: 30 mins
- Views: 27,777
- Success Rating: 100% (?)
Steps
Step 1: Making the Pesto
- 1 cup (250 ml) loosely-packed, fresh basil
- 2 cloves garlic
- zest and juice of 1 lemon
- 1/2 cup (125 ml) extra-virgin olive oil
- sea salt (to taste)
- freshly ground black pepper (to taste)
Method
To make the pesto, put the basil, garlic, and lemon zest, along with the juice, in a food processor; pulse to combine.
Add oil and pulse to combine. Season with salt and pepper. Scrape down sides of bowl and pulse once more. Transfer pesto to a bowl and set aside.
Step 2: Marinating the Mozzarella
- 6 balls soft mozzarella cheese
Method
Slice the mozzarella into 1/2" -inch (about 1 cm) thick rounds.(1)
Place the slices into the pesto and gently mix to coat the cheese.
Step 3: Making the Balsamic Reduction
- 1 cup (250 ml) balsamic vinegar
Method
In a small saucepan over medium heat, simmer balsamic vinegar until syrupy and reduced to 1/4 cup, about 15 to 20 minutes.(2)
Let cool.
Step 4: Assembling the Salad
- 6 ripe, but firm tomatoes
- 1/4 cup (50 ml) pine nuts
- Maldon sea salt (to taste)
- freshly ground black pepper (to taste)
Method
Toast pine nuts in a fry pan over medium heat until lightly golden, about 2 to 4 minutes.
Slice tomatoes into 1/4-inch slices.(3)
Make 6 to 8 stacks by topping tomato slices with a slice of mozzarella; top with a bit of pesto and season with a pinch of Maldon sea salt and pepper.
Repeat, using about 3 slices of tomato and cheese for each stack.
Place a stack in the centre of each plate. Drizzle the plate with any leftover pesto and some balsamic reduction. Sprinkle pine nuts around each plate.
Chef's Notes
- by Trish Magwood
- •
- June 18, 2008
(1) Mozzarella – use fior di latte, bocconcini or buffalo mozzarella.
(2) Balsamic Reduction – can be made in advance and kept in the refrigerator for weeks. Great drizzled over chicken, salads, roasted vegetables and antipasto.
(3) Tomatoes – look for green or yellow heirloom varieties in season.
This recipe is from “Dish”, Trish Magwood’s most recent cookbook.
10 Comments
-
I made this for our dinner this evening with fresh tomatoes, basil and mozzarella that I purchased at the Baltimore Farmers Market in Maryland yesterday. It's spectacular - the pesto and the balsamic reduction push it right over the edge. Definitely will be doing this again this summer! Laurie -
I made this last night, but added slices of avacado to the mix. It was great in the salad and added a wonderful additional flavor. Try it! -Vanessa -
Can't go wrong with avocados and these ingredients. -
Delicious and so so easy, and the kids love it which is a plus. I make it every time we have a barbecue. Thank you guys! Unrelated, in step 4, the sentence that begins with 'Repeat' has a typo. The word 'fro' I believe should be 'from' (unless we're for some reason discussing 70's hairstyles...). Shame on you!:) In all seriousness, thank you for the recipe! -
Thanks for pointing that out Riley. It's fixed. Cheers! -
Hi, What we can do with the mozzarella whey leftover?, Can we use it in another recipe or we discard it?. Thanks you very much, Best rgds, JJ -
Fantastic and simple. Used this to impress my girlfriend on a date night along with a more elaborate main that I was making for the first time. I had quite a bit of leftover pesto and I was wondering: how long can I keep it in the refrigerator before I use it? -
Rouxbe Staff
Hello, Sergio: I am going to recommend freezing the pesto. Fill the wells of an ice cube tray with the pesto, once they are frozen, about two hours, pop them out and store in an air-tight container. The can last 4-6 months. If you do not freeze it, max in the fridge is five days. Glad you had a delicious dinner. Cheers, Char -
how much is the total mozzarrela in grams?thank you -
Rouxbe Staff
Hello, Riaz: Of course it depends on the actual size of the mozzarella ball, as they can vary in size. But, for all practical purposes--a ball will weigh about 125 grams. Hope this is helpful to you. Cheers, Char
Details