Leocis Caprese Salad
Photo by Jennifer Hitchcock

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2 servings

  • 2 blood oranges, juiced
  • 1 cup good-quality balsamic vinegar
  • 2-3 large local ripe tomatoes
  • 1 ball bufala mozzarella (roughly 8 ounces)
  • 6 fresh basil leaves
  • 1 ounce Leoci’s extra virgin olive oil or other quality brand
  • Sicilian sea salt and freshly cracked pepper
  1. For vinaigrette, combine blood orange juice and balsamic vinegar together in a saucepan set over medium heat. Reduce for 15 minutes.
  2. Slice each tomato into 3 1-inch slices.
  3. Drain mozzarella and cut into ¾-inch slices.
  4. Start to compose “towers” of caprese: place a tomato slice onto a plate, top with vinaigrette, lay 2 basil leaves to that they remain sticking out, then stack a slice of mozzarella cheese and season with a pinch of cracked pepper and Sicilian sea salt. Repeat.
  • from Chef Roberto Leoci of Leoci's Trattoria in Savannah, Georgia

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