Valentine Caprese Salad (Printable Version)
Fresh mozzarella hearts and vibrant tomatoes enhanced with a sweet balsamic glaze and basil.
# What You Need:
→ Cheese & Dairy
01 - 4.5 oz fresh mozzarella cheese, sliced (use a small heart-shaped cutter if desired)
→ Vegetables
02 - 2 large ripe tomatoes, sliced
03 - 1 handful fresh basil leaves
→ Dressing & Finish
04 - 3 tbsp extra-virgin olive oil
05 - 1/4 tsp flaky sea salt
06 - 1/4 tsp freshly ground black pepper
→ Balsamic Glaze
07 - 1/3 cup balsamic vinegar
08 - 1 tbsp honey
# How to Make It:
01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and set aside to cool.
02 - Slice fresh mozzarella cheese and use a small heart-shaped cutter to cut out hearts if desired. Slice tomatoes into equally thick rounds.
03 - Arrange tomato slices, mozzarella hearts, and fresh basil leaves on serving plates, alternating them in a circular or heart-shaped pattern.
04 - Drizzle olive oil evenly over the salad. Sprinkle with flaky sea salt and freshly ground black pepper to taste.
05 - Drizzle the cooled balsamic glaze over the salad just before serving. Serve immediately while fresh.
# Expert Advice:
01 -
- Its the kind of dish that makes people pause before eating, phones coming out for photos
- The balsamic reduction creates this restaurant worthy finish that takes five minutes
02 -
- The glaze thickens fast once it starts reducing, so dont walk away to answer your phone
- Room temperature ingredients matter, cold mozzarella tastes like disappointment
03 -
- A warm plate makes everything taste better, pop them in the oven at 200°F for 5 minutes before plating
- Use the smallest drizzle bottle you can find for the glaze, it gives you those restaurant thin lines