Cherry Blossom Caprese Salad (Printable Page)
# What You Need:
→ Produce
01 -
1 cup dark cherries, pitted and halved
02 -
2 cups heirloom tomatoes, assorted colors, sliced into rounds
03 -
1 small handful Thai basil leaves (or regular basil if unavailable)
→ Dairy
04 -
200 g buffalo mozzarella, torn into bite-sized pieces
→ Garnish
05 -
3 tbsp white balsamic pearls (store-bought or homemade)
06 -
Flaky sea salt, to taste
07 -
Freshly cracked black pepper, to taste
08 -
Extra virgin olive oil, for drizzling
# How to Make It:
01 -
Arrange the tomato slices and cherry halves artfully on a large serving platter.
02 -
Distribute the torn buffalo mozzarella evenly over the tomatoes and cherries.
03 -
Scatter Thai basil leaves over the salad for freshness and aroma.
04 -
Spoon white balsamic pearls across the dish, ensuring some in each bite.
05 -
Drizzle lightly with extra virgin olive oil.
06 -
Season with flaky sea salt and freshly cracked black pepper to taste.
07 -
Serve immediately, ideally chilled or at room temperature.
# Helpful Tips:
01 -
Substitute regular basil for Thai basil if needed—Thai basil adds a subtle aniseed note.
02 -
White balsamic pearls can be made with molecular gastronomy kits or purchased online; if unavailable, drizzle a few drops of white balsamic glaze as an alternative.
03 -
For extra crunch, add toasted pine nuts or slivered almonds.
04 -
Pairs beautifully with a crisp rosé or sparkling sake.