Caprese Salad
Espresso Infused Balsamic Caprese Salad Recipe:
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

 (more of an assembly than an actual recipe)

Course: Appetizer, Salad
Cuisine: Italian
Servings: 4
  • 4 Lg. Tomatoes
  • 16 Ounces Fresh Mozzarella
  • ½ Cup Espresso Balsamic Reduction (recipe below)
  • 10 Espresso Beans
  • ½ Cup Extra Virgin Olive Oil
  • 3 Tablespoons Fresh Basil Chiffonade
  • 1 Teaspoon Maldon Sea Salt Flakes
  • ½ Teaspoon Freshly Cracked Pepper
  1. Using your favorite balsamic vinegar, add 1 cup to a jar or sealable container. Add about 10-12 espresso beans to the container. Seal it and shake. Let it sit for 48-72 hours.
  2. Remove the espresso beans from the container and pour the infused balsamic into a small saucepan over medium-high heat. Once boiling reduce to a simmer. Allow the balsamic to reduce by half. It should coat the back of your spoon.
  3. Cut your tomatoes and mozzarella into ½ inch slices.
  4. Starting with the tomato on the bottom, alternately stack your tomatoes and mozzarella so that you have three of each per plate.
  5. Drizzle with olive oil first and then drizzle the espresso infused balsamic reduction. Finish with freshly cracked black pepper and a pinch of sea salt flakes.
  6. Serve and Enjoy!
Recipe Notes

To make the espresso infused balsamic reduction you need to allow for 48-72 hours of "marinading" time.  If you want to rush the process, brew 1/2 cup of espresso and add it to the balsamic vinegar.  Then reduce them together.