Now, I’m not into molecular style cooking. It doesn’t lend itself to a busy household and my lack of patience and skills!
However, last week I managed to find some balsamic vinegar pearls in an iconic Perth European food supplier. I couldn’t say no! They also happened to have some amazing fresh mozzarella so clearly Caprese salad had to be on the menu.
If you can’t find pearls, drizzle a little balsamic vinegar over after the oil.
250g fresh mozzarella ball, drained and dried on kitchen towel and sliced thinly
4-6 large tomatoes, sliced thinly
6 basil leaves, torn
a little extra virgin olive oil
freshly ground pepper
1-2 teaspoons balsamic pearls
Layer the tomato, a piece of basil, slice of mozzarella in a dish and repeat until all the cheese is used.
Drizzle over a little olive oil and season with pepper.
Sprinkle over the balsamic pearls and serve.