Caprese Salad with Basil Vinaigrette

Chow on 01.08.13
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Image: Jaden Hair

For those in the South, this is the start of our Winter tomato season! We live in SW Florida where it still gets up to 80F during the winter (our air conditioner even turned on today!) A few weeks ago, we purchased some tomato starts and we now have 5 different varieties growing in our garden. Basil grows right alongside the tomatoes, though they are a little more cold-shy than the tomatoes and are just barely hanging on. I'll be moving the basil growing indoors this week. Here's a recipe for those who live in warmer climates, still able to get fresh, ripe, locally grown tomatoes.

Caprese Salad with Basil Vinagrette Recipe

Serves 4

For the Basil Vinaigrette:

1 garlic clove, finely minced
handful fresh basil leaves, minced
2 tablespoons water
2 tablespoons white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

4 tomatoes, sliced
1 pound fresh mozzarella, sliced
handful of fresh basil leaves
sea salt & freshly ground black pepper

In a bowl, add in the garlic, basil, water, vinegar and salt. While whisking with one hand, very slowly drizzle in the olive oil.  

On separate plates, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

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