Caprese Salad with Basil Balsamic Vinaigrette

Since the kick-off of summer, my meals have been quick and possibly with no or little cooking involved. So as you can imagine, I have been preparing loads of salads, using a lot of seasonal products.

Caprese salad is a classic Italian dish. True, you basically need tomatoes and mozzarella, but you need to get high-quality ingredients for the best result! I got these tomatoes from the local market and chose the most ripen tomatoes for the best taste. I used buffalo mozzarella from Campania, which we got from a local Italian deli. To give it a little twist, I prepare a basil balsamic vinaigrette with fresh basil from the garden and balsamic vinegar from Modena. Simply delicious.

Print Recipe

Caprese Salad with Basil Balsamic Vinaigrette

Author: Stella Cuisine + Inspiration: Italian Ideal for: Main course, Salad Recipe Keys: Cold Quick Meals Raw Vegetarian Meals

Difficulty: Easy Prep Time 10 min Total Time 10 mins Servings: 2 Best Season: Summer

Ingredients

Servings

• 1 Beef Heart Tomatoes
• Cherry tomatoes (yellow and red, optional)
• 2 Buffalo Mozzarella
• 3 tablespoons EVOO
• 1 tablespoon Balsamic Vinegar of Modena
• 6 Leaves of Fresh Basil
• 1 pinch of Salt

Instructions

1. Prepare the dressing by combining the olive oil and vinegar, mixing them well with a spoon. Add salt and basil, finely chopped and mix well. Set aside for 10 minutes.

2. Slice the tomato and cut the cherry tomatoes in halves. Place them on a place and add the mozzarella in the centre. Drizzle the vinaigrette all over the caprese salad.