Caprese salad with balsamic vinaigrette.

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

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