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Caprese Salad with Edible Flowers

Caprese Salad with Edible Flowers is a traditional American recipe for a classic Italian-inspired salad of tomatoes and buffalo Mozzarella dressed in balsamic vinegar and butter that's garnished with edible flowers. The full recipe is presented here and I hope you enjoy this classic American version of: Caprese Salad with Edible Flowers.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesCheese RecipesUSA Recipes


Ingredients:

For the Rosemary Balsamic Dressing:
250ml balsamic vinegar
2 sprigs fresh rosemary
2 tbsp butter

For the Salad:
4 medium tomatoes (chose well flavoured ones)
450g buffalo Mozzarella
edible flowers, to garnish
sea salt and freshly-ground black pepper

Method:

Begin with the rosemary and balsamic vinegar reduction. Place the Balsamic vinegar in a saucepan and bring to a boil over medium heat. Add the rosemary and continue boiling until the level of liquid has reduced down to about 60 ml. Take off the heat at this point then beat in the butter. Remove the rosemary sprigs then set aside to cool.

Slice the tomatoes and cheese into rings about 6mm thick. Arrange these decoratively on a serving plate then garnish with edible flowers. Season with sea salt and black pepper then drizzle a little of the balsamic reduction over the top. Sere with the remaining dressing on the side.