I had an amazing Caprese salad years ago and I’ve want to recreate it ever since. I got my hands on some aged Basalmic and I’m hoping that does the trick.
So, how was it?
It was very fresh. Very good. I think I did it.
Ethan Chlebowski has a cool video series on balsamic vinegar that might help you dial in the flavor to exactly what you want.
Looks delicious! I went through a caprese kick a couple summers ago. They’re so freaking good with fresh summer veggies. Little bit of sea salt on each tomato slice makes a big difference, too.
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That’s a lovely tomato and mozzarella salad. Caprese never has balsamic. The trick is to find good tomatoes. And use lots of Evoo.
Adding balsamic is just a variation. It doesn’t NOT make it caprese. This Italian pedantry needs to stop.
Ahhhhhh I forgot the olive oil! It’s not too late. Thanks!
You can use balsamic vinegar, no problems with that
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