Caprese Salad With Homemade Mozzarella Recipes

CAPRESE SALAD

Steps:

• Place Dressing ingredients in a jar and shake very well. Adjust to taste.
• Place tomatoes, bocconcini and most of the basil in a bowl. Drizzle over dressing, toss gently.
• Transfer to shallow serving bowl. Just before serving, drizzle with balsamic glaze and sprinkle with remaining basil.
• Serve immediately.

CAPRESE SALAD

Steps:

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

THE BEST CAPRESE SALAD

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

CAPRESE SALAD WITH HOMEMADE MOZZARELLA

Steps:

• In a large pot, heat a gallon of water to a simmer. In a large bowl, break up the mozzarella curd into small pieces. Coat the curd with 1 tablespoon salt, and set aside. In another large bowl, add remaining salt to the second gallon of water along with as much ice as it can hold.
• This is where it gets a little tricky. Carefully pour the hot water over the salted curd. As the curds begin to melt, carefully stir with a wooden spoon or spatula for 1 minute. Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in hot water. To protect your hands, you may wear rubber gloves if desired.
• The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or risk over-cooking the curd and it becoming rubbery. Dip your hands into the hot water and begin stretching the mozzarella. By stretching the cheese, you insure that all the curds have completely melted. Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set.
• Slice the mozzarella in 1/4-inch slices. On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit. Top with basil. Drizzle with olive oil; season salt and pepper.
• Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week.

CAPRESE SALAD

Steps:

• Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
• When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
• Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
• You need this in your life. Make it today my friends.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.