Caprese salad is one of the best tasting salad, especially when it is served with high quality of mozzarella. The simplest way to have this salad is by slicing up some tomatoes that are juice and ripe, then lay some mozzarella cheese on top of these slices before you sprinkle some basil on the top. Put this in the broiler for only a few minutes because then the cheese will be melting nicely. Put a few drops of olive oil or balsamic oil to add the flavor. And you special dinner appetizer is served.
But of course that recipe could not be compared with this salad recipe of cherry tomato salad with mozzarella and basil. Yummy is an understatement. Here it is:
(This recipe is for 4 to 6 servings)
Ingredients:
2 pints of quartered cherry tomatoes
0.5 teaspoon of sugar
1 medium minced onion or shallot
1 tablespoon of balsamic vinegar
2 tablespoons of olive oil, the extra virgin one is recommended
1.5 cups of torn basil leaves (do not chop the leaves as the will oxidize and turn to darker brown color)
8 ounces of chopped fresh mozzarella cheese
Sea salt and pepper to taste
Cooking instruction:
1. Mix the tomatoes, salt and sugar in a medium sized bowl. Put it aside for about 30 minutes
2. Then you will need to transfer the tomatoes to the salad spinner and then spin them for a few seconds only in order to remove the extra juice and seeds. Remember as not too use the spinner too long as you still need to conserve the juice.
3. You can put the juice with seeds through the strainer so that you can reserve some more juice without having to bite to the seeds.
4. Heat a saucepan (medium size would be enough) over low heat stove.
5. Add half a cup of tomato juice, vinegar and shallot or onion to a simmer and then let them reduce to about 3 tablespoons only.
6. Move the mixture to a small bowl and let it cool to room temperature.
7. Whish some more oil, pepper to taste.
8. Combine everything gently after adding the basil and mozzarella to the tomatoes.
