📝 About This Recipe
Transport your senses to the rugged cliffs of the Amalfi Coast with this elevated take on the classic Insalata Caprese. This version transforms the traditional appetizer into a substantial lunch entrée by utilizing meaty heirloom tomatoes, creamy buffalo mozzarella, and a rich, velvety balsamic glaze. It is a celebration of peak-summer simplicity where the quality of the ingredients creates a symphony of sweet, acidic, and herbaceous flavors.
🥗 Ingredients
The Produce
- 3 large Heirloom Tomatoes (assorted colors, sliced into 1/2 inch rounds)
- 1 cup Cherry Tomatoes (halved)
- 1 bunch Fresh Basil (large leaves kept whole, smaller for garnish)
- 2 cups Arugula (baby variety, washed and dried)
The Cheese and Protein
- 8-10 ounces Buffalo Mozzarella (drained and sliced into thick rounds)
- 2 tablespoons Pine Nuts (toasted until golden)
Balsamic Reduction
- 1/2 cup Balsamic Vinegar of Modena (high quality)
- 1 teaspoon Honey (to balance the acidity)
The Dressing and Seasoning
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed, robust flavor)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Dried Oregano (Sicilian if possible)
👨🍳 Instructions
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1
Begin by making the balsamic reduction: Place the balsamic vinegar and honey in a small saucepan over medium-low heat.
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2
Bring to a gentle simmer and cook for 10-15 minutes until the liquid has reduced by half and coats the back of a spoon. Do not let it burn. Set aside to cool completely; it will thicken as it rests.
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3
In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes, shaking the pan constantly until they are fragrant and golden brown. Remove immediately to a plate to stop the cooking.
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4
Prepare the tomatoes by slicing the large heirlooms into 1/2-inch thick rounds. Halve the cherry tomatoes and place them in a small bowl.
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5
Toss the cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt. This helps release their natural juices.
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6
Carefully slice the buffalo mozzarella into rounds of similar thickness to the tomatoes. Use a very sharp knife to avoid squashing the delicate cheese.
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7
Create a base for the salad by dividing the baby arugula between two large plates. Drizzle the greens lightly with a touch of olive oil.
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8
Begin the layering process: Alternate a slice of heirloom tomato, a slice of mozzarella, and a large basil leaf in a circular pattern or a shingled row atop the arugula.
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9
Scatter the marinated cherry tomatoes over the top and around the edges of the plates for texture and height.
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10
Drizzle the remaining extra virgin olive oil generously over the tomatoes and cheese.
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11
Season the entire dish with the flaky sea salt, freshly cracked black pepper, and a pinch of dried oregano for that authentic Italian aroma.
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12
Finish the dish by drizzling the cooled balsamic reduction in a decorative zigzag pattern across the salad.
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13
Sprinkle the toasted pine nuts over the top for a necessary buttery crunch.
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14
Garnish with the remaining small basil leaves and serve immediately while the tomatoes are at room temperature.
💡 Chef's Tips
Always serve tomatoes at room temperature; refrigeration kills their flavor and creates a mealy texture. Use the highest quality olive oil you can find, as it acts as a primary flavoring component rather than just a fat. If buffalo mozzarella is unavailable, use 'Fior di Latte' (fresh cow's milk mozzarella) but avoid the low-moisture rubbery blocks found in the dairy aisle. To prevent the basil from bruising or turning black, hand-tear the leaves instead of chopping them with a metal knife. Ensure your balsamic reduction has cooled completely before drizzling, otherwise, it will melt the cheese.
🍽️ Serving Suggestions
Serve with a side of warm, crusty ciabatta bread to soak up the leftover oil and tomato juices. Pair with a chilled glass of crisp Pinot Grigio or a dry Rosé to complement the acidity. Add a few slices of Prosciutto di Parma on the side for an extra boost of salty protein. For a grain bowl variation, serve the entire salad over a bed of warm, seasoned farro or quinoa. A glass of sparkling mineral water with a squeeze of lemon makes for a refreshing non-alcoholic accompaniment.