Tomato Caprese Salad
The end of summer is very near! How about one last summer recipe before we really start getting into those fall recipes? This tomato caprese salad is one of my favorites, especially when it is hot out. Now, I know many of you will back off due to the cheese on it, but there are options! For this recipe, I used Miyoko’s Creamery Mozzarella. It’s a dairy-free option for a mozzarella ball that you can slice. For a typical caprese dish, I’ve noticed most restaurants will use sliced mozzarella or the mozzarella balls for this dish. However, if the lower-phe option of using a dairy-free mozzarella is still too much phe, never fear! You can always use Cambrooke’s mozzarella shreds, or any other preferred low-phe shreds for this recipe. It just won’t necessarily have the same aesthetic appearance, which, when you’re eating the food, doesn’t really matter that much. I have definitely used shredded cheese for this mostly out of laziness, or just based on what I have at hand.
The one thing I wanted to get right for this recipe was the balsamic glaze. Whenever I’ve tried this at a restaurant, they always have a thick, creamy glaze on it that I've never had at home. It’s actually not that hard to make, but it does take a little extra time. If you don’t have the time, or don't feel like making it, you can just use balsamic vinegar, it just won't be as creamy. You may need to adjust how much sugar you add to it to get the right amount of sweetness. You definitely want to find your sweet spot because you don’t want it to be too sweet but you also don’t want it to be too acidic. Be sure to whisk the glaze frequently while it’s cooking though so it doesn’t stick to the bottom. If you double or triple the recipe, you will have a lot left over that you can use on salads, maybe a grilled portobello mushroom? And many other delicious recipes. You can also make a very similar recipe to this but use watermelon instead of tomato. I’ve never tried a watermelon caprese salad before, but if you have or do make one, let me know what you think of it!
Putting together this recipe is super simple. All you need to do is slice your tomato, mozzarella, and layer them and add the basil and glaze on top. Using an heirloom tomato or a beefsteak tomato is best for layering the mozzarella on top, but get creative, use whatever floats your fancy. Fresh basil leaves are also going to taste the best, but dried basil also works in a pinch.
I hope all of you guys enjoyed your summer! And I hope you enjoy this recipe. Let me know what you think of it in the comments or on my instagram!
Ingredients:
Tomato Caprese Salad:
1 large tomato (heirloom or beefsteak is best) 250g
5 thin slices of Miyoko’s Creamery Mozzarella 90g
OR
⅓ cup Cambrooke Mozzarella Shreds
5 Basil leaves (or use dried basil if you don’t have leaves)
Black pepper
Olive oil (optional)
1 tbsp. Balsamic glaze (see below)
Directions:
Cut your tomato and mozzarella into slices.
Layer the mozzarella on top of the tomato.
Add basil leaves or dried basil on top and add black pepper.
You can drizzle olive oil on top (optional) and then add your balsamic glaze.
Serve and enjoy!
Servings per recipe: 2
Serving Size: 171g
Phe per serving (using Miyoko’s): 102mg
Phe per serving (using Cambrooke): 53g
Balsamic Glaze
1 cup balsamic vinegar
2 tsp of sugar
Directions:
Pour the vinegar and sugar into a small pot and bring to a low boil over medium heat.
Reduce the heat to medium-low, letting the mixture simmer.
Whisk every few minutes to keep it from sticking to the bottom of the pot.
Once the mixture has reduced in half (about 8-10 minutes), the glaze should be thick enough to coat a spoon.
Remove mixture from heat and let it cool completely.
Serve with the recipe of your choice and enjoy!
Servings per recipe: 5 servings
Serving size: 1 tbsp.
Phe per serving: 0