Caprese Salad with Balsamic Reduction

Posted on May 15, 2013 by Anne Milneck | 0 comments

Grape tomatoes, mini mozzarella balls, fresh basil come together with a drizzle of Arbequina Extra Virgin Olive Oil and Premium Balsamic reduction to make this simple combination a real standout. If you can't find the mini mozzarella balls, cubed fresh mozzarella works just as well.


2 cups grape tomatoes, halved

8 oz package mini mozzerella balls or 8 oz cubed fresh mozzarella

1 cup Premium Balsamic Vinegar

6 large fresh basil leaves

Arbequina Extra Virgin Olive Oil

Fleur de Sel

Tellicherry Peppercorns


Place the Premium Balsamic Vinegar in a heavy-bottomed pot and heat over very low until thickened to half its original volume. Be careful to keep the Balsamic below a simmer to avoid scorching. Cool the thickened syrup to room temperature. Place the halved grape tomatoes and mozzarella in a large serving bowl. Drizzle the tomatoes and mozzarella with Arbequina Extra Virgin Olive Oil--about a tablespoon or so. Season with Fleur de Sel and cracked Tellicherry pepper to taste. Stack the Basil leaves and roll them like a cigar. Slice them crossways into strips. Toss into the salad. Drizzle the salad with the balsamic reduction and serve.

Posted in Arbequina Extra Virgin Olive Oil, Fleur de Sel, Premium Balsamic Vinegar, Tellicherry Peppercorns



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