Purple Cherokee Caprese

(courtesy of Gino Scala, owner of Great Full Gardens Café & Eatery in Reno. Serves 3 to 4)

Place this dynamo salad on a beautiful platter for eye appeal.

1 pound Purple Cherokee tomatoes, medium-sliced

Mixture of wild greens, arugula, lettuce, or spinach leaves

Balsamic vinegar reduction (recipe below)

Small balls Buffalo mozzarella

Fresh, whole basil leaves

Place tomato slices on wild greens or salad, drizzle with balsamic reduction, and top each tomato with one whole basil leaf and ball of mozzarella.

For Balsamic reduction: Add squeeze of lemon and squeeze of orange to 1 gallon good quality balsamic vinegar. Bring to rolling boil on stovetop, reduce heat, and stir until thick and syrupy.

SCROLL TO TOP