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Caprese Salad


Caprese Salad
Serves 4
When a salad is composed of such simple ingredients, it’s well worth seeking out the best. Look for handmade mozzarella, readily available in most specialty food shops. Tomatoes, the other star ingredient, should be ripe but firm.
Ingredients
  1. PESTO:
  2. 4 cups lightly packed basil leaves
  3. 1 clove garlic
  4. ⅓ cup toasted pine nuts, divided
  5. ⅔ cup extra-virgin olive oil
  6. 1 tablespoon lemon juice
  7. ¼ cup grated parmesan cheese
  8. Kosher salt, to taste
  9. Freshly ground black pepper, to taste
  10.  
  11. SALAD:
  12. ½ cup balsamic vinegar
  13. 4 cups tender baby lettuces
  14. 4 6- to 8-ounce balls fresh mozzarella cheese, cut into ¼-inch-thick slices
  15. 2 pounds heirloom tomatoes, cut into ¼-inch-thick slices
  16. Fresh basil leaves, to garnish
  17. Crusty bread, for serving
Instructions
  1. PESTO: Combine basil, garlic, and half the pine nuts in a food processor. Pulse until finely chopped. With motor running, pour in olive oil and process until smooth. Stir in lemon juice and parmesan. Season with salt and pepper.
  2. SALAD: Heat balsamic vinegar in a small saucepan over medium heat. Boil until vinegar is reduced by half. (It should be thick and syrupy but still pourable.) Set aside to cool slightly.
  3. Mound greens on a serving platter or divide among 4 plates. Top with mozzarella and tomatoes. Spoon pesto over top and drizzle with balsamic reduction. Scatter with fresh basil leaves. Serve immediately with crusty bread and any remaining pesto on the side.
culture: the word on cheese https://culturecheesemag.com/

Photo Credit Lisa Monahan

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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