📝 About This Recipe
Originating from the island of Capri, this iconic Insalata Caprese is a celebration of the Italian flag’s colors and the simplicity of Mediterranean summers. This recipe elevates the classic by utilizing peak-season heirloom tomatoes and creamy Buffalo mozzarella for a luxurious mouthfeel. Finished with a drizzle of liquid gold olive oil and a whisper of balsamic reduction, it is a masterclass in balancing acidity, creaminess, and herbaceous freshness.
🥗 Ingredients
The Produce and Dairy
- 3 large Heirloom Tomatoes (assorted colors, ripe but firm, at room temperature)
- 16 ounces Buffalo Mozzarella (Mozzarella di Bufala) (two 8oz balls, drained)
- 1 bunch Fresh Basil Leaves (large Italian Genovese variety)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/2 teaspoon Freshly Cracked Black Pepper (coarse grind)
The Dressing and Reduction
- 1/4 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 1/2 cup Balsamic Vinegar of Modena (for making the reduction)
- 1 teaspoon Honey (to balance the reduction acidity)
Optional Accoutrements
- 2 tablespoons Pine Nuts (lightly toasted)
- 1 tablespoon Capers (rinsed and patted dry)
- 1 loaf Crusty Baguette or Ciabatta (for serving)
👨🍳 Instructions
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1
Begin by making the balsamic reduction: Pour the balsamic vinegar and honey into a small saucepan over medium-low heat.
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2
Simmer the vinegar gently for 8-10 minutes until it has reduced by half and coats the back of a spoon. Set aside to cool completely; it will thicken further as it rests.
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3
While the reduction cools, prepare the tomatoes. Using a sharp serrated knife, slice the heirloom tomatoes into 1/4-inch thick rounds.
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4
Lay the tomato slices on a paper towel and sprinkle very lightly with a pinch of salt to draw out excess moisture for 2 minutes.
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5
Slice the Buffalo mozzarella balls into rounds of similar thickness to the tomatoes. If the cheese is very soft, use a gentle sawing motion.
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6
Select a large, flat serving platter. Begin layering by placing a slice of tomato down, followed by a slice of mozzarella.
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7
Tuck a large, whole basil leaf between the tomato and the mozzarella, allowing the green to peek out beautifully.
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8
Repeat this overlapping 'shingle' pattern (tomato, basil, mozzarella) in a circular or linear fashion across the plate.
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9
If using, scatter the toasted pine nuts and capers evenly over the top of the assembled salad for added texture and brine.
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10
Generously drizzle the high-quality extra virgin olive oil over the entire arrangement, ensuring every slice of cheese and tomato is kissed by the oil.
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11
Using a spoon or a squeeze bottle, artfully drizzle the cooled balsamic reduction in a zig-zag pattern over the salad.
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12
Finish with a final flourish of flaky sea salt and freshly cracked black pepper to taste.
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13
Serve immediately while the tomatoes are at room temperature and the cheese is soft.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills their flavor and creates a mealy texture. Choose a high-quality 'finishing' olive oil that has peppery notes to contrast the creamy cheese. If Buffalo mozzarella is unavailable, look for 'Fior di Latte' (fresh cow's milk mozzarella) packed in water, never the low-moisture vacuum-sealed blocks. Don't chop the basil with a knife if possible; tearing the leaves by hand prevents the edges from bruising and turning black. Ensure your balsamic reduction is fully cooled before drizzling, or it will melt the delicate mozzarella.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Rosé to complement the acidity of the tomatoes. Serve alongside grilled crusty ciabatta rubbed with a raw garlic clove. Excellent as a starter for a grilled lemon-herb chicken or pan-seared sea bass dinner. For a light lunch, serve with a side of Prosciutto di Parma or bresaola. Accompany with a small bowl of extra virgin olive oil and dukkah for dipping bread.