Leoci’s Caprese Salad

By LRay

The Local Palate, August/September 2013, page 44.

Ingredients

• 2 blood oranges, juiced
• 1 cup good-quality balsamic vinegar
• 2-3 large local ripe tomatoes
• 1 ball bufala mozzarella (roughly 8 ounces)
• 6 fresh basil leaves
• 1 ounce Leoci's extra virgin olive oil or other quality brand
• Sicilian sea salt and freshly cracked pepper

Details

Servings 2
Adapted from localpalatemag.com

Preparation

Step 1

Directions

1. For vinaigrette, combine blood orange juice and balsamic vinegar together in a saucepan set over medium heat. Reduce for 15 minutes.

2. Slice each tomato into 3 1-inch slices.

3. Drain mozzarella and cut into ¾-inch slices.

4. Start to compose “towers” of caprese: place a tomato slice onto a plate, top with vinaigrette, lay 2 basil leaves to that they remain sticking out, then stack a slice of mozzarella cheese and season with a pinch of cracked pepper and Sicilian sea salt. Repeat.