Kitchen Moxy

Caprese salad celebrates simplicity with ingredients at their peak. Arrange juicy tomatoes and fresh mozzarella on a platter, then scatter fragrant fresh basil ribbons across the top. Finish with a drizzle of extra-virgin olive oil, aged balsamic, flaky sea salt, and freshly cracked pepper. For a gourmet touch, add toasted pine nuts or a delicate basil oil. Serve immediately with crusty artisan bread, allowing the creamy cheese, sweet tomatoes, and aromatic basil to shine in every elegant bite.

Ingredients

• Fresh spinach or arugula
• 4 medium-sized juicy, ripe tomatoes, sliced in ¼ inch slices
• 6 ounces of fresh mozzarella cheese, sliced
• 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

Process

Remove the basil leaves from the stems. To slice basil into thin ribbons, a technique known as chiffonade, begin by selecting fresh, clean basil leaves.

• Stack several basil leaves on top of one another, placing the largest leaf on the bottom.
• Roll the stack tightly from one side to the other, forming a small cylinder.
• Hold the roll firmly with one hand, keeping your fingers curled safely away from the knife.
• Using a sharp chef’s knife, make thin, even slices across the rolled basil. Aim for ribbons approximately 2 to 3 millimeters wide.
• Separate the slices gently with your fingers and scatter the basil ribbons over the finished dish.

1. Line a plate or platter with washed spinach leaves, stems removed.
2. Arrange the tomato slices on top of the spinach.
3. Sprinkle with ½ teaspoon of kosher or sea salt.
4. Layer half of the basil ribbons on top of the tomatoes.
5. Layer the mozzarella cheese on top of the basil.
6. Garnish with remaining basil ribbons.
7. Drizzle balsamic vinaigrette evenly over the layered ingredients for clearer, more consistent coverage.
8. Serve at room temperature.

Balsamic Vinegarette

• 2 tablespoons of olive oil.
• 2 Tablespoons of good balsamic vinegar
• 2 cloves of garlic, sliced into slivers or grated
• ½ teaspoon of cracked pepper
• 1 teaspoon Kosher or Sea salt, divided

In a small bowl with a lid, mix the olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Let the mixture sit for at least 15 minutes to blend the flavors.

Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.

Version #1

Classic Caprese layered salad

INGREDIENTS

• Fresh Spinach, or arugula (optional)
• 4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
• 6 ounces of fresh mozzarella cheese, sliced
• 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

PROCESS

1. Line a plate or platter with washed spinach leaves, stems removed.
2. Arrange the tomato slices on top of the spinach
3. Sprinkle with ½ teaspoon of kosher or sea salt
4. Layer half of the basil ribbons on top of the tomatoes
5. Layer the mozzarella cheese on top of the basil
6. Sprinkle remaining basil on top of the cheese
7. Pour the Balsamic vinegarette on top of layers
8. Serve at room temperature

Balsamic Vinegarette

• 2 Tablespoons of extra-virgin olive oil
• 2 Tablespoons of good balsamic vinegar
• 2 cloves of garlic sliced into slivers or grated
• ½ teaspoon of cracked pepper
• 1 teaspoon Kosher or Sea salt, divided
• In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.

Version #2

Chopped Tossed Salad

Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.

Version #3

Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.

Version #4

Caprese Skewers

Ingredients

• Small wooden skewers (or toothpicks)
• Grape tomatoes
• Fresh mozzarella cheese pearls
• Fresh basil leaves
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon of Balsamic Glaze
• Sea salt (to taste)
• Cracked black pepper

Process

1. Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
2. If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
3. Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
4. Finish with a pinch of sea salt and cracked black pepper.

Version #5

Caprese Eggs Benedict

Ingredients

• 1 tablespoon distilled white vinegar
• 1 ounce of mozzarella cheese, sliced into 4 pieces
• 2 English muffins, split
• 4 large eggs
• 4 teaspoons pesto
• Salt to taste

Process

1. Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
2. While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
3. Cook in a toaster oven until cheese softens and the English muffin has toasted.
4. Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
5. Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
6. Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
7. Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.