Gay Cook’s Caprese Salad

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by Gay Cook

This is the moment for a brilliant red, juicy and local tomato salad made famous in Italy. This popular salad becomes a delicious antipasto or appetizer. It’s made with alternate slices of fresh mozzarella and sliced tomatoes seasoned with salt and pepper and dribbled with olive oil and balsamic vinegar (or balsamic glaze, optional) and decorated with fresh oregano or basil leaves. As an alternative, build small alternating stacks of mozzarella and tomato slices.

  • 4 – 5 medium ripe tomatoes
  • 3 or 4 small or large mozzarella balls
  • 2 tbsp (30 ml) extra virgin olive oil
  • Salt and freshly ground pepper
  • 3 tbsp (45 ml) balsamic vinegar or
  • 2 tbsp (30 ml) balsamic vinegar glaze, optional
  • 2 sprigs fresh basil; leaves separated from stems
  • Balsamic vinegar or glaze for garnish
  1. Slice the tomatoes and cheese to the same thickness. There are several different ways of plating the tomato and cheese being slices placed alternately or, placed in stacks in a circular pattern.
  2. To make balsamic glaze, add the 3 tbsp (45 ml) balsamic vinegar to small skillet over a medium-high heat and boil the vinegar until it reduces to 2 tablespoons (30 ml) glaze. Cool glaze.
  3. To flavour salad sprinkle on salt, pepper and balsamic vinegar and toss salad gently with your fingers. Top with basil or oregano leaves and serve.