Caprese Salad

June 20, 2018

1 8oz container fresh Mozzarella Pearls

2 cups Cherry or Grape Tomatoes

2 cups English Cucumber, melon balled

1 cup fresh Basil, torn

1/2 cup Caramelized Garlic EVOO

1/4 cup Barrel Aged White Balsamic Vinegar

3 tsp Miscuglio Herb Blend

1 tsp Roasted Garlic Sea Salt

 

 

Barrel Aged Balsamic, to drizzle

 

Combine the barrel aged white balsamic with the miscuglio herb blend and roasted garlic sea salt in a liquid measuring cup. While whisking, slowly drizzle in the caramelized garlic olive oil to properly incorporate. Drain the mozzarella pearls and marinate in dressing for at least 30 minutes.

Cut one end off of a cucumber and use a melon baller to scoop out the inside of the cucumber into small balls. One English cucumber will produce around 1 cup depending on the size. Combine with tomatoes and torn basil in a large bowl.

After mozzarella has marinated, combine with the rest of the salad and toss to coat evenly.

Serve with a drizzle of the dark barrel aged balsamic.

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