Ingredients:

  • 4 large ripe Beefsteak or Heirloom Tomatoes (approx. 900g)
  • 1 lb (450g) Fresh Mozzarella, water-packed
  • 1 cup (25g) packed Fresh Basil Leaves
  • 1/4 cup (60 ml) High Quality Extra Virgin Olive Oil
  • 2 Tbsp (30 ml) Aged Balsamic Vinegar or Balsamic Glaze
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. OPTIONAL: If not using pre-made glaze, reduce 1/2 cup (120 ml) of standard balsamic vinegar in a small saucepan over medium-low heat for 5-7 minutes until it thickens to a syrupy consistency. Remove from heat and allow to cool completely.
  2. Using a very sharp knife, slice the tomatoes into rounds approximately 1/4 inch (6 mm) thick.
  3. Drain the fresh mozzarella well. Slice the mozzarella into rounds of similar thickness to the tomatoes.
  4. Arrange the tomato and mozzarella slices on your serving platter, overlapping them slightly in an alternating pattern.
  5. Tuck the fresh basil leaves between the tomato and mozzarella slices. Gently tear large leaves by hand if necessary.
  6. Generously sprinkle the entire platter with the Flaky Sea Salt and Freshly Ground Black Pepper. Salting the tomatoes now helps draw out their flavor.
  7. Drizzle the high-quality Extra Virgin Olive Oil evenly over the entire salad.
  8. Drizzle the cooled Balsamic Glaze sparingly over the top. Serve the Caprese Salad immediately at room temperature.