A month ago I posted my recipe for Caprese Pasta Salad. Well today is the original favorite recipe along with a twist on infused olive oil. My mother in law knows how much this salad means to me-so when she had me over for my birthday dinner this past weekend, she had all the ingredients to make it. The basil and tomatoes came from her garden which always makes this salad so much better when you truly use fresh ingredients. She also had one of my favorite infused oils which we decided to sprinkle over the salad instead of the usual regular olive oil. O.M.G. THIS MADE MY FAVORITE SALAD EVEN MORE AMAZING!!!!! I didn’t even know that it was possible. Ariston Blood Orange Infused Olive Oil is the one we used. If you are local in Winston Salem, NC you can find this oil at Southern Home and Kitchen.
I really wish you could take a bite of this through the screen because it really was superb. I still can’t get the flavor out of my head- with that said I will be visiting Southern Home and Kitchen this week to purchase the Blood Orange Infused Olive Oil for me to have myself. That way I will stop dreaming about it.
First we sliced the tomatoes, fresh mozzarella cheese and broke off basil from the stem.
I arranged it by placing the tomato first, then mozzarella, and finished it with two to three basil leaves according to size. Repeat these steps. This is what ours looked like once we finished. I sprinkled a small amount of kosher salt over salad followed by cracked pepper corns.
This next part really tops the salad off- its my favorite part because you know you are almost done and can dig right in! Drizzle the orange olive oil over it. You do not want a heavy drizzle- You want to drizzle it just enough to get a little bit on everything- I believe I did two or three light drizzles up and down mine. Here comes the best part- the Balsamic reduction. To make this you boil Balsamic Vinegar in a pan on the stove and allow it to reduce and get fairly pretty thick.
Balsamic Reduction Directions:
1 cup of Balsamic Vinegar
Bring Vinegar to boil- once boiling lower temperature allowing it to simmer for 10-12 minutes. Let cool. Ours was really thick once cooled which allowed me to spin it on top of salad to create a really beautiful display. I felt like I was playing with spun sugar. ( oh the little things like that get me all excited )
Big Thank You to Momma Lawson for this amazing salad we created together. It really made my birthday dinner even more special!