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Mozzarella Caprese

Mozzarella Caprese

Stonehouse Dark Balsamic Vinegar is bold on the palate, but not shrill, and lends drama to a delicious caprese. Be sure to make this in the summer, when tomatoes are at their peak.

Ingredients

  • 1 large ball of mozzarella di bufala
  • 1 large heirloom tomato
  • Basil
  • Stonehouse Garlic Oil
  • Stonehouse Dark Balsamic Vinegar

Directions

Slice the mozzarella 1/4” thick with a sharp knife. Slice tomato 1/4” thick with a serrated knife. Hand tear the basil—this prevents bruising and releases the naturally occurring oils gently. (Alternatively,  substitute Stonehouse's Basil Oil if you are in a climate, season, or location that doesn’t offer fresh basil.)

Add 2 tablespoons or more, if desired, of the Dark Balsamic and enough Garlic Oil to coat the salad (roughly 2 tablespoons).

Finish with cracked black pepper and serve with a nicely chilled white wine. You are now well on your way to a delightful summer salad. Serves 2.

Works well with

Basil Oil 375 ml
Garlic Oil, 225 ml
Dark Balsamic Vinegar 225 ml
Basil Oil 375 ml Garlic Oil, 225 ml Dark Balsamic Vinegar 225 ml

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