Caprese salad as you’ve never seen it before
Not only is it incredibly quick and easy to prepare, but it’s also delicious! Forget about mixing the dressing in a separate bowl; you...
Ingredients
- 1 1/2 tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
- 1/2 tablespoon Vignoli Balsamic Vinegar of Modena PGI – Density 1.32
- A pinch of salt
- Freshly ground black pepper
- 5 cherry tomatoes
- One Italian “fior di latte” mozzarella, about 5 oz.
- 1/2 tablespoon dried oregano
- 1 1/2 tablespoons Vignoli Peranzana Monocultivar Extra Virgin Olive Oil
- 1/2 tablespoon Vignoli Balsamic Vinegar of Modena PGI – Density 1.32
- A pinch of salt
- Freshly ground black pepper
- 5 cherry tomatoes
- One Italian “fior di latte” mozzarella, about 150 grams.
- 1/2 tablespoon dried oregano
Directions
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Pour the Vignoli Peranzana Monocultivar Extra Virgin Olive Oil onto a plate.
-
Add the Vignoli Balsamic Vinegar of Modena PGI – Density 1.32.
-
Add salt and pepper, then whisk together by hand.
-
Tear the mozzarella into pieces with your fingers and arrange it in the center of the plate.
-
Cut the cherry tomatoes in half and arrange them around the mozzarella.
-
Finish with the dried oregano and serve.
- Pour the Vignoli Peranzana Monocultivar Extra Virgin Olive Oil onto a plate.
- Add the Vignoli Balsamic Vinegar of Modena PGI – Density 1.32.
- Add salt and pepper, then whisk together by hand.
- Tear the mozzarella into pieces with your fingers and arrange it in the center of the plate.
- Cut the cherry tomatoes in half and arrange them around the mozzarella.
- Finish with the dried oregano and serve.
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