Caprese Salad With Homemade Mozzarella Food

CAPRESE SALAD {HOW ITALIANS MAKE IT}

Steps:

• Wash and dry tomatoes and basil with a paper towel.
• Cut each tomato and mozzarella ball into slices.
• Layer tomato, mozzarella and basil slices on a platter.
• Drizzle with extra virgin olive oil, sea salt and oregano or black pepper if you like.
• Serve as a salad or as an appetizer.

CAPRESE SALAD

Steps:

• Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
• When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
• Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
• You need this in your life. Make it today my friends.

CAPRESE MOZZARELLA SALAD BITES

Steps:

• Separate the leaves of the endive and set aside the larger leaves.
• In a bowl, gently mix together the tomatoes, mozzarella, basil, and dressing, and season salt and pepper, to taste. Fill the leaves with the mixture and sprinkle with a little Parmesan. Arrange the bites on a serving platter and serve.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

CAPRESE SALAD

Steps:

• Core and cut tomatoes vertically into 1/4 inches' thick slices. If not pre-sliced, cut fresh mozzarella into 18 equal slices.
• Assemble (using the largest diameter slices first), place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf. Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc.
• Spoon a light coating of olive oil and very lightly salt. Finish with healthy drizzle of balsamic glaze.
• Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages. Fresh mozzarella is not the same as "Buffalo Mozzarella". True Italian Buffalo Mozzarella is traditionally made from buffalo milk. It is sold as "Mozzarella di Bufala Campana" and is certified and protected. It is also welcomed in this salad.