Caprese (tomatoes, vinegar, salt, black pepper)

[Exitus Acta Probat]

What condiment(s) do you prefer on caprese? I like balsamic vinegar. I've also added extra virgin olive oil in the past, but it seems to get lost with the balsamic vinegar so lately I only use the vinegar.

[Gerania]

Originally Posted by Exitus Acta Probat

What condiment(s) do you prefer on caprese? I like balsamic vinegar. I've also added extra virgin olive oil in the past, but it seems to get lost with the balsamic vinegar so lately I only use the vinegar.

I like olive oil, a pinch of salt on the tomatoes, a bit of ground black pepper, and a squeeze of lemon juice or light vinegar.

I find balsamic vinegar too heavy for caprese.

[Exitus Acta Probat]

Originally Posted by Gerania

I like olive oil, a pinch of salt on the tomatoes, a bit of ground black pepper, and a squeeze of lemon juice or light vinegar.

I find balsamic vinegar too heavy for caprese.

I'll try that sometime.

[Jkgourmet]

I agree that red balsamic is too heavy for caprese. White balsamic works, but I prefer just coarse sea salt, fresh ground pepper, fresh basil leaves, and olive oil. I also REALLY prefer to use burrata instead of regular mozzarella. Trader Joe's has a very good burrata.

[Exitus Acta Probat]

Is burrata saltier than mozzarella? I think mozzarella could typically stand for a touch more salt.

[TabulaRasa]

I'd probably use a white balsamic over a darker one, but ordinarily I don't like anything that takes attention away from the basil flavor. I usually do little olive oil, salt and fresh pepper.

[jay5835]

I replace the basil leaf with a pesto that is simply basil, EVOO, and Parmigiano-Reggiano, i.e., no garlic, no nuts. I also add one kalamata olive per slice of tomato. Sometimes I squeeze fresh lemon on top, but only a little.

[Schrodinger's Kittens]

I use Pedro Ximenez sherry vinegar. I don't like balsamic vinegar because no matter how little I use it seems to overwhelm all other flavors. PX probably violates the idea of a caprese but for me it works.

[TabulaRasa]

I think balsamic can easily overwhelm many things, also.

[jlawrence01]

If you used an older balsamic or a balsamic reduction, I would NOT mind having it drizzled on the SIDE of the plate, personally. It could add an additional flavor.