Meatless Monday: Caprese Salad with Basil Vinaigrette

Good news!  We planted two basil plants in our back yard and one of them is doing great!  We think the other basil plant was eaten by a little critter or deer because the whole thing is missing.  But look at how huge and delicious the other basil plant looks!

With all this yummy basil, I was inspired to make The Steamy Kitchen's Caprese Salad with Basil Vinaigrette.  Let me tell you - IT WAS AMAZING!   I thought I had perfected the Caprese Salad with the Balsamic Reduction, but I was mistaken.  The Basil Vinaigrette takes the cake.  If you make this, you will not be disappointed.

Ingredients:

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
Kosher salt & freshly ground black pepper


For the Basil Vinaigrette:
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 2 garlic cloves - I used garlic )
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar (I didn't have white wine vinegar so I used Rice Vinegar instead.)
1 teaspoon kosher salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

Instructions:
1.  To make the Basil Vinaigrette, add the garlic (or shallot or onion) and chili pepper to the blender. Next add the basil leaves, water, vinegar and salt. Blend. Slowly drizzle in the olive oil as you are blending.

2.  The vinaigrette will appear a bit runny.  That's okay.  It's still delicious!



3.  To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

You can store extra basil vinaigrette in the refrigerator for up to 2 weeks.