📝 About This Recipe
Transport your senses to the sun-drenched Amalfi Coast with this vibrant, low-sodium reimagining of the classic Insalata Caprese. By eschewing added salt, we allow the natural, umami-rich sweetness of vine-ripened heirloom tomatoes and the creamy, milky profile of fresh buffalo mozzarella to take center stage. A homemade basil-infused oil and a slow-simmered balsamic reduction provide all the depth and complexity needed for a sophisticated, heart-healthy appetizer.
🥗 Ingredients
The Produce
- 3 large Heirloom Tomatoes (assorted colors, sliced 1/4 inch thick)
- 1 cup Yellow Cherry Tomatoes (halved)
- 2 cups Fresh Basil Leaves (packed, divided for oil and garnish)
The Cheese
- 8-10 ounces Fresh Buffalo Mozzarella or Bocconcini (drained and sliced into rounds)
Balsamic Reduction
- 1/2 cup Balsamic Vinegar of Modena (high quality)
- 1 teaspoon Honey or Agave Nectar (to balance acidity)
Aromatic Herb Oil
- 1/2 cup Extra Virgin Olive Oil (cold-pressed)
- 2 whole Garlic Cloves (peeled and smashed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1/4 teaspoon Dried Oregano (Mediterranean variety)
👨🍳 Instructions
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1
Begin by making the balsamic reduction: Place the balsamic vinegar and honey in a small stainless steel saucepan over medium-low heat.
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2
Simmer the vinegar gently for 10-12 minutes, stirring occasionally, until it has reduced by half and coats the back of a spoon. Do not let it boil vigorously or it will become bitter.
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3
Remove the reduction from heat and transfer to a small glass bowl to cool completely; it will thicken further as it rests.
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4
Prepare the aromatic herb oil by placing the olive oil and smashed garlic cloves in a small skillet over very low heat for 5 minutes to infuse.
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5
Blanch 1 cup of the fresh basil leaves in boiling water for 10 seconds, then immediately shock in an ice bath to preserve the bright green color.
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6
Squeeze all excess water from the blanched basil and place it in a blender with the warm garlic-infused oil (discard the garlic cloves).
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7
Pulse until smooth, then strain through a fine-mesh sieve or cheesecloth into a jar. Stir in the lemon zest, cracked black pepper, and dried oregano.
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8
Slice your heirloom tomatoes into uniform 1/4-inch thick rounds. Pat them very gently with a paper towel to remove excess surface moisture.
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9
Slice the fresh mozzarella into rounds of similar thickness to the tomatoes.
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10
On a large, chilled serving platter, begin shingling the tomatoes and mozzarella, alternating colors and textures for a beautiful visual appeal.
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11
Tuck the remaining fresh, un-blanched basil leaves between the layers, allowing some to peek out the top.
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12
Scatter the halved yellow cherry tomatoes around the plate to fill in any gaps and add a pop of color.
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13
Generously drizzle the bright green basil oil over the entire salad, ensuring every slice of cheese and tomato is kissed by the infusion.
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14
Finish by artfully drizzling the cooled balsamic nectar in a zig-zag pattern across the dish.
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15
Serve immediately while the tomatoes are at room temperature for the best flavor profile.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills the enzymes that provide their signature aroma and flavor. To maximize flavor without salt, use the highest quality extra virgin olive oil you can find—look for peppery notes. If you cannot find buffalo mozzarella, use 'Ovolini' or 'Bocconcini' but ensure they are packed in water, not brine, to keep sodium low. Use a serrated knife to slice the tomatoes cleanly without crushing the delicate interior flesh. For an extra flavor punch, toast the dried oregano in a dry pan for 30 seconds before adding it to the oil.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a non-alcoholic sparkling botanical water with cucumber. Serve alongside thick slices of salt-free toasted sourdough rubbed with a raw garlic clove. Accompany with a side of grilled artichoke hearts seasoned with lemon and black pepper. This makes a perfect light lunch when served with a bowl of chilled melon and prosciutto (low-sodium variety). Great as a starter for a grilled lemon-herb chicken dinner.