Caprese Salad at it's finest!
- 1 fresh mozzarella ball
- 2 medium tomatoes
- 1/3 cup Olive Basin Traditional Balsamic Vinegar
- 3 tablespoons Olive Basin Basil Oil
- 6 – 8 leaves fresh basil, if desired
- Salt and Freshly Ground Black Pepper
Slice mozzarella in to 1/4 inch slices. Slice tomatoes in to 1/2 inch slices. Arrange on a serving platter, alternating between the cheese and the tomato slices. In a small bowl, whisk together the balsamic vinegar and basil oil. Pour over tomatoes and cheese. If using fresh basil, stack the leaves and slice them into thin strips. Sprinkle over tomato and cheese. Lightly sprinkle with salt and ground black pepper. Serve immediately.
Place basil olive oil in a small shallow bowl. Add freshly ground black pepper and Parmesan-Reggiano cheese. Dip in Italian bread.
Use when making your fresh pesto. It really brings out the fresh flavors.
Use when you don’t have fresh basil.
Making pizza: Spread over the crust of your choosing. Bake at 400F for 5 minutes. Remove from the oven. Add the sauce and toppings of your choice. Bake according to the crust package directions.
Olive Basin Traditional Balsamic Vinegar, Olive Basin Basil Olive Oil, tomato, mozzarella, salad
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