Quick, simple, healthy, light, fresh, aromatic, all-around Summer debauchery! I present to you, The Caprese Salad. Caprese doesn’t have any fancy translation. It’s simply a salad made in the style of Capri, a gorgeous island in Southern Italy on the South side of the Gulf of Naples. I would have visited this luxurious destination last November on my voyage through the Mediterranean, but a freakish double-hurricane decided to cross right between Corsica and Sardinia. This officially dropped a huge merda (Italian for crap) all over my plans, preventing my visit to Naples and ultimately Capri. I’ll definitely be back there, especially to try the food. Until then, I’ll happily settle for this domestic substitute. You can’t not like this unless you hate balsamic for some reason. If you do, you should discontinue reading this site, buy a good bottle of balsamic and drink it continuously until you change your mind. See my balsamic peaches recipe on this site for how to buy a good bottle of balsamic vinegar.
- 1 ball of fresh mozzarella, sliced and quartered
- 8 Roma tomates (or whatever you have fresh is fine), sliced
- 25 large leaves of fresh sweet basil, chopped
- 3 tablespoons of fresh Italian oregano
- 1 teaspoon of white sugar
- 1/2 cup of balsamic vinegar
- Salt and pepper
In a small saucepan, combine sugar and balsamic and reduce on a medium temperature by half. It should take you about 15 minutes. Shake the pan around frequently to keep the sugar from burning. In a large serving bowl or tray, begin to assemble the salad, alternating between the tomatoes and mozzarella in a circular fashion until the entire tray is full. Sprinkle the fresh basil and oregano over the salad and garnish with your balsamic reduction. Salt and pepper to taste. Done and done.