My favorite salad!! Perfect for Italian Week!!
Originally posted on The Farmers Taft:
I’ll admit up front that before I made this I’d never eaten caprese salad before, much less made it. When I found these aquaponic tomatoes at Nelson and Pade Aquaponics in Montello, Wisconsin this weekend, I just had to use them in a starring role. I vaguely remembered reading about reducing the balsamic vinegar, which makes it sweeter and a bit syrupy. Well, I may have reduced it a bit much because it was as thick as cold honey. I’d do it again in a second though because the flavor was outstanding. You can also make pretty designs with it on a white plate and it’ll stay put.
I can’t emphasize enough how important it is for this recipe to find or make a great fresh mozzarella. It’s imperative. I was lucky to find a weak and watery ball of Belgioioso up in Montello, but if I was home I’d have gone straight for the Crave Brothers mozzarella, which is much creamier, firmer, and flavorful. And can you imagine how pretty this would be made with heirloom tomatoes? However you make it, the results will be stunning; a feast for both the eye and the palate. Enjoy!