Caprese Salad with Balsamic Glaze
I always love the idea of Insalata Caprese (literally, the salad from Capri) but sometimes, I find it can be a little bland. The classic recipe calls for just a drizzle of olive oil and sprinkling of salt and pepper to flavor the salad, so as not to mask the delicate flavor of the mozzarella, but I like to add a bit more oomph.
Ingredients
3 vine-ripened tomatoes, cut into 1/4-inch slices
1/2 teaspoon sugar
1/2 teaspoon salt, divided
1 pound fresh mozzarella, cut into 1/4-inch slices
Freshly ground black pepper, to taste
Extra virgin olive oil, for drizzling
Balsamic glaze (store-bought), for drizzling
1/4 cup roughly chopped fresh basil, plus more whole sprigs to garnish the platter
Instructions
Arrange the tomato slices on a cutting board. Sprinkle with sugar and 1/4 teaspoon of the salt and let sit for a few minutes until the sugar dissolves.
Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella.
Sprinkle evenly with the remaining 1/4 teaspoon of salt and freshly ground black pepper.
Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it's fine to just eyeball it).
Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired.
