Summer Caprese Salad

May 20, 2014



2 cups Lucero Traditional Balsamic Vinegar

3 whole ripe tomatoes, sliced thick

12 ounces, weight mozzarella cheese, sliced thick

fresh basil leaves

Lucero 70th Anniversary Blend Extra Virgin Olive Oil

(We like the  Lucero Robust Extra Virgin Olive Oil

for drizzling too.)

kosher salt and freshly ground black pepper




1-  Right before serving, arrange tomato and mozzarella slices on a

platter. Arrange basil leaves between the slices.


2-  Put the balsamic vinegar into a small saucepan and heat on med

heat until it bubbles. Reduce heat to low. Simmer and stir often until

it thickens.


3-  Drizzle olive oil  over the top of the salad, getting a little bit  on

 each slice. Do the same with the balsamic reduction, making

designs if you want.


4-  End with a sprinkling of kosher salt and black pepper. Serve as

a lunch , with crusty bread. Or serve alongside a beef main course

for dinner. Store  extra balsamic reduction in fridge for a later use.




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One thought on “Summer Caprese Salad”


  • Brigid Burris

    4:03 pm ON September 26, 2014

    Hello, We Love Lucero!

    Question: I didnt see a cookbook available - Is there one or only the collecton of recipes on the website?
    I bet it would be a besy seller! Also, T-shirts for kids! Thank you for your deliciousness!

    Brigid Burris

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