Hello, I am Marie. Today, I’m gonna show you how to prepare caprese salad recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Caprese Salad Recipe
Caprese Salad is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Caprese Salad is something which I’ve loved my entire life.
To bewith this recipe, we must prepare a few ingredients. You can cook caprese salad using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Caprese Salad:
- Get 4 Campari Tomatoes
- Get 8 Oz. Truffle Burrata Cheese
- Make ready Fresh Basil
- Prepare 1/2 C Balsamic Vinegar (have fun with different flavors)
- Prepare Pink & Black Peppercorns
- Make ready Sea Salt
Instructions to make Caprese Salad:
- Pour Balsamic Vinegar into a small sauce pan over med-low heat. Let reduce by half. This takes about 10 mins. This part can go bad quickly- keep watching and stir a few times. It’s ready when it coats the back of a spoon when you hold it up. If you let it go too long, it will turn hard when it cools and stick in your teeth like Taffy. You will have to start over.
- Slice Tomatoes 🍅 and Chiffonade Basil. Chiffonade means to roll the leaf up then slice thinly. (This is what gives you those beautiful ribbons)
- Get a small appetizer plate and place tomatoes first, then top with half of the Truffle Burrata Cheese ball. Next place Basil, salt and freshly ground Peppercorns. Last, top with Balsamic Vinegar.
So that is going to wrap this up for this exceptional dish caprese salad recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.


