Mozzarella Caprese Salad Recipe with Espresso Infused Balsamic Reduction
Finished with an Olive Oil Drizzle, Maldon Sea Salt Flakes, Freshly Cracked Black Pepper, and Cream of Mozzarella Slaw, this Balsamic Caprese Salad is sure to keep your guests happy!
To me, this Caprese Salad is ‘Summer on a plate.’ It uses fresh locally sourced ingredients that are often readily available at your local Farmer’s Market or grocery store. Depending on your location fresh tomatoes may be available all year round, and for that I am jealous.
There are three important components to this Mozzarella Caprese Salad Recipe:
- The ability to source great tomatoes and fresh mozzarella cheese.
We are fortunate to have a few local Farmer’s Markets that have both amazing produce and fresh mozzarella. Most supermarkets these days have decent produce and cheese departments, so if you don’t have a Farmer’s Market nearby, the grocery store is your next best option. If you have a small Italian Market or Deli nearby, they are great places to buy fresh mozzarella.
- Making the Espresso Infused Balsamic Reduction.
Making this reduction is an easy task, but it takes a bit of planning. 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. 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.
- Maldon Sea Salt Flakes
In my opinion there is no better salt producer other than Maldon. Maldon makes a variety of salts that we use in our kitchen as “finishing salts.” The sea salt flakes are perfect to highlight the flavors of your dish without changing the intended flavors. I highly recommend you purchase a small box for your pantry. It will last you a very long time.
Here’s how it’s made:
Espresso Infused Balsamic Caprese Salad Recipe:
- 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
- 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.
- 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.
- Cut your tomatoes and mozzarella into ½ inch slices.
- Starting with the tomato on the bottom, alternately stack your tomatoes and mozzarella so that you have three of each per plate.
- 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.
- Serve and Enjoy!