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CAPRESE SALAD STACK WITH EVOO AND BACI KITCHEN'S DARK BALSAMIC VINEGAR

CAPRESE SALAD STACK WITH EVOO AND BACI KITCHEN'S DARK BALSAMIC VINEGAR
Some of the most delicious and satisfying dishes are also the simplest. That's where the caprese salad comes in. This five-ingredient Italian-inspired starter is made with mozzarella cheese, sliced tomatoes, fresh basil and a drizzle of EVOO and balsamic vinegar—plus, a sprinkling of flaky sea salt and freshly ground black pepper. Although balsamic vinegar isn’t used in a classic Italian caprese, I’d argue that balsamic flavoring more than deserves its place in this salad. Add a few slices of ciabatta bread, and you have a meal.

INGREDIENTS
  • 3-4 medium ripe tomatoes, sliced 1/4" thick
  • 1 pound fresh mozzarella cheese, slice into 1/4" thick rounds
  • 1/2 cup packed fresh basil leaves
  • 2 Tablespoons BACI Kitchen EVOO
  • 2 Tablespoons BACI Kitchen Balsamic Vinegar
  • Flaky sea salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. In a small mason jar or bowl, combine your EVOO, Balsamic Vinegar, sea salt and pepper. Give it a good swirl or shake to get it combined. Set aside. (You can make this an hour ahead).
  2. Slice your tomato. Season your tomato slices with just a bit of salt and pepper.
  3. Assemble your stack (tomato, mozzarella, basil leaves, repeat. Top with a tomato slice). Drizzle with the oil and vinegar.
  4. Enjoy.

Eating Caprese Salad this way was, is and forever will be my absolute favorite way to enjoy a tomato. And, please, do not leave out the oil and vinegar...they are what put this salad over-the-top!

The Best Tomatoes for Caprese Salad

The great thing about making a caprese in the summertime is that pretty much any tomato you use will taste great. I personally prefer larger varieties of tomatoes, which, when sliced, end up being similarly sized to the sliced mozzarella. Most often I grab a variety of heirlooms from the farmers market. I love the way each heirloom has its own distinct personality. Big, bright red beefsteaks are also good contenders. When selecting tomatoes, choose fragrant ones that smell earthy at the stem end and feel heavy for their size. Avoid any with wrinkled skins.

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