Hello summer! I could live on caprese salads all summer long. Farm fresh tomatoes, fresh basil (both purple and green) freshly picked from my garden & a wonderful balsamic vinaigrette that everyone who tastes it adores. I say that with a caveat, I use a wonderful quality balsamic vinegar. I use Olivier balsamic vinegar that has been aged 25 years from Williams Sonoma. I honestly believe that this vinegar, or any other finer quality vinegar adds to the recipe. Sometimes it doesn’t matter… but when eating it straight up – it does!
Ingredients for the balsamic vinaigrette:
1/4 cup or so of balsamic vinegar
1 teaspoon of dijon mustard (I used Maille)
Salt & pepper
Dash of red pepper flakes
1 garlic cloves, smashed and finely chopped
Whisk together and top your tomatoes and basil with the vinaigrette. Also perfect for a dipping sauce for your crusty bread.
— Knead to Cook