Leoci’s Caprese Salad

Yields
2 servings

from Chef Roberto Leoci of Leoci's Trattoria in Savannah, Georgia

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

For vinaigrette, combine blood orange juice and balsamic vinegar together in a saucepan set over medium heat. Reduce for 15 minutes.
Slice each tomato into 3 1-inch slices.
Drain mozzarella and cut into ¾-inch slices.
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.

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