Citrus Caprese
I love a good caprese salad, who doesn’t?! I made this yesterday and with all the beautiful citrus in season right now I wanted to try something different and combine all the fresh colors and flavors or caprese with the citrus pop of blood oranges, grapefruits, cara cara oranges, and navel oranges. Pair it with heirloom tomatoes, creamy mozzarella, balsamic reduction and fresh basil. Perfect salad!
Citrus Caprese
Ingredients
- 1 large grapefruit
- 2 blood oranges
- 1 cara cara orange
- 1 navel orange
- 2 heirloom tomatoes
- 7-8 slices of fresh mozzarella
- 4-5 fresh basil leaves
- 2 tbsp. olive oil
- balsamic reduction (recipe follows)
- salt and pepper
Directions
Take each orange and cut off each end, then cut between the flesh and the white pith. Try to cut off as much white as possible. Then, starting at one end, cut into 1/2 inch circles. Cut the tomatoes into 1/2 inch circles as well. Then just start layering the oranges and tomatoes on the plate. Place the mozzarella in between along with the basil leaves. Drizzle the olive oil and balsamic reduction. Season with salt and pepper and serve immediately.
Balsamic Reduction
Ingredients
- 1 cup balsamic vinegar
- 1/4 cup honey
Directions
In a small sauce pan whisk the two together and bring to a low boil and simmer for about 5-10 minutes just until it thickens and coats the back of a metal spoon.
