Caprese salad with balsamic vinaigrette

This week I’m in Provence and the markets here are bursting with almost uncountable different sorts of tomatoes; all kinds of sizes, shapes and colors. I wanted to try them all, but I chose one of each color to make this salad. It is so simple, but the combination between the perfectly ripe and sweet tomatoes, the mild buffalo mozzarella and the vinaigrette just works. Use the tomatoes you like the best, and if you want more taste, you can exchange the mozzarella with a nice French Chèvre.Caprese salad with balsamic vinaigrette

Recipe:

Serves: 3 – 4
Difficulty: Easy
Time: 5 minutes

1 black/purple tomato
1 big yellow coeur de boeuf tomato
1 green zebra tomato
3 red coeur de boeuf tomatoes
2 buffalo mozzarellas
3 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper
Fresh herbs

Slice the mozzarella and tomatoes in 1/4 – 1/2 inch (1/2 -1 cm) slices. Arrange tomato and mozzarella slices on a platter.

Whisk the Dijon mustard in the vinegar, then slowly pour in the olive oil while you whisk. Drizzle the vinaigrette over the top of the salad, getting a little bit on each slice.

Sprinkle fresh herbs, salt and pepper over the salad.Caprese salad with balsamic vinaigrette

© endofpain.net – 2014

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