Make this in the summer when fresh tomatoes and basil are in abundance. Frankly, I never bother with those tasteless, hard, hot house tomatoes available year round.  This isn’t about quantity here- make as much or as little as you like. I use a good quality balsamic vinegar- not to be confused with the artisan balsamics that come in tiny bottle and cost a fortune. Traditional Capri salads calls for a drizzle of olive oil, but I think when the tomatoes are especially ripe and juicy it isn’t necessary.

fresh ripe tomatoes- i like a combination of red, brown, and yellow

fresh  mozzarella ball- freeze the ball for about 1/2 hour for easier slicing

fresh basil

good quality aged balsamic vinegar- about 1 T per tomato


fresh ground black pepper

Wash the tomatoes- and slice them about 1/4 inch thick. Lay them in a single layer on a paper towel lined plate and sprinkle them with the fleur de-sel and a good grinding of black pepper.

Put the balsamic in a saucepan on medium hi heat and reduce till thick- this just takes a few minutes- set aside to cool.

Slice the mozzarella as thin as you can without tearing it.

Roll several stacked basil leaves up like you would a cigar and using kitchen shears cut thin little ribbons (chiffonade)

Assemble the salad by alternating the tomatoes with the mozzarella- either a 3:1 or 2:1 ratio. Sprinkle with the basil ribbons. Drizzle the balsamic down the side of the platter. You can do individual salad platings as well. When eating makie sure you get a little of the delicious vinegar with each bite.

Variation: Sometimes I make this and top it with micro greens- if i am lucky enough to find them- and a simple champagne vinaigrette.


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