Easy Peasy Caprese Recipes

Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella and a Balsamic Vinaigrette

Simply a classic, you’ll love how caprese salad pairs with one of our three vinaigrette suggestions. Fantastic!

Caprese Ingredients:

  • 1 lb. assorted heirloom tomatoes, cut into 1/4-1/2-inch thick slices (I’m partial to the Cherokee Purple)
  • 2 Tbsp thinly sliced (chiffonade) basil
  • 8 oz. fresh mozzarella, such as Galbani fresh mozzarella
  • Salt and pepper, to taste
  • A Sigona’s balsamic vinaigrette of choice, recipes follow

Choose Your Vinaigrette

Vinaigrette I:

  • 3 Tbsp Sigona’s Summertime Peach White balsamic
  • 3 Tbsp Sigona’s Meyer-Lemon Fusion Olive Oil
  • Salt and pepper, to taste

Vinaigrette II:

  • 3 Tbsp Sigona’s Oregano White Balsamic
  • 3 Tbsp Sigona’s Meyer-Lemon Fusion Olive Oil
  • Salt and pepper, to taste

Vinaigrette III:

  • 3 Tbsp Sigona’s Traditional Balsamic, aged 12 years
  • 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • Salt and pepper, to taste

Directions: Slice the tomatoes first and sprinkle lightly with salt and pepper. Let them rest for a few minutes to bring out the intense tomato flavor.

In a small bowl, briskly whisk together the three ingredients for the vinaigrette.

Arrange the tomato slices and mozzarella slices, slightly overlapping one over the other, on a serving platter. Sprinkle on the chiffonade basil and drizzle on the vinaigrette.

Mini Caprese Skewers

Nothing is easier than this dish, which is good, because your guests will gobble them up and you’ll have to make more!

Ingredients: 

  • Cherry or grape tomatoes, we recommend Sweet 100s or a mix of colors/varieties
  • Fresh basil leaves, washed and patted dry
  • Fresh mozzarella, we recommend our Galbani fresh mozzarella
  • Sigona’s Fresh Press Extra Virgin Olive Oil
  • Sigona’s Traditional Balsamic, aged 6 to 12 years
  • Salt and pepper, to taste

Special equipment:

  • Small or medium wooden skewers

Directions: Thread a tomato onto a wooden skewer, followed by a basil leaf (bent in half if it’s large) and then a ball of fresh mozzarella. Drizzle with olive oil and aged balsamic. Sprinkle with salt and pepper.

Expecting a hungry crowd? Don’t present skimpy skewers. Thread the skewers with 2 to 3 pieces of each ingredient.

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