Ingredients with Measurements:
- 4 large ripe tomatoes, sliced into 1/2-inch rounds
- 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
- 1/4 cup fresh basil leaves
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar and olive oil. Set aside.
3. Arrange tomato slices and mozzarella slices on a large plate, alternating them.
4. Brush both sides of the tomato slices and mozzarella slices with the balsamic and olive oil mixture.
5. Season with salt and pepper to taste.
6. Place the tomato and mozzarella slices on the grill pan or outdoor grill and cook for 2-3 minutes on each side, or until grill marks appear.
7. Remove from the grill and arrange on a serving platter.
8. Top with fresh basil leaves.
9. Drizzle with any remaining balsamic and olive oil mixture.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Total fat: 20g
- Saturated fat: 8g
- Cholesterol: 45mg
- Sodium: 350mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 12g
Substitutions for ingredients:
- Cherry tomatoes can be used instead of large tomatoes.
- Burrata cheese can be used instead of mozzarella cheese.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of cheese, such as feta or goat cheese.
- Add sliced avocado for extra creaminess.
Tips and tricks:
- Make sure to brush both sides of the tomato and mozzarella slices with the balsamic and olive oil mixture to ensure even flavor.
- Use a grill pan or outdoor grill for the best flavor and texture.
- Serve immediately to prevent the cheese from becoming too soft.
Storage instructions:
- This salad is best served immediately and does not store well.
Reheating instructions:
- This salad is not recommended for reheating.
Presentation ideas:
- Arrange the tomato and mozzarella slices in a circular pattern on a large platter.
- Top with fresh basil leaves and a drizzle of balsamic glaze.
Garnishes:
- Fresh basil leaves
- Balsamic glaze
- Red pepper flakes
Pairings:
- Grilled chicken or shrimp
- Crusty bread
- White wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the cheese is sticking to the grill, make sure to brush it with oil before placing it on the grill.
Food safety advice:
- Make sure to wash the tomatoes and basil leaves before using.
- Use a clean cutting board and knife when slicing the tomatoes and cheese.
Food history:
- The Caprese salad originated in the island of Capri in Italy and is named after the island.
Flavor profiles:
- Fresh, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian