Yeah, Villa Manodori is my basic high-quality balsamic, too. Very nice for the price. I keep that and the Whole Foods for a lower-end one (it won a Cooks' Illustrated taste-off, it's quite decent for use in cooked dishes, reduced to a glaze for fish, etc.)

Kwe730 wrote:I have a question for you all. Is balsamic vinegar supposed to be a part of this dish or not? It seems that there are so many restaurants that serve it with just a touch of balsamic, but then I read recently that it should not be added because it can interfere with the mozzarella. According to what I was reading, this is especially true if you are using mozzarella di bufala.

Thanks for the help!

For me, balsamic vinegar is definitely not part of the mix. It's too sweet. My capreses have ripe heirlooms, soft and creamy mozzarella (doesn't always have to be bufala -- too expensive), an olive oil with a bit of a bite, a few leaves of basil tucked in, maldon sea salt and ground black pepper. Anything more is gilding the lily, in my book.

aschie30 wrote:

Kwe730 wrote:I have a question for you all. Is balsamic vinegar supposed to be a part of this dish or not? It seems that there are so many restaurants that serve it with just a touch of balsamic, but then I read recently that it should not be added because it can interfere with the mozzarella. According to what I was reading, this is especially true if you are using mozzarella di bufala.

Thanks for the help!

For me, balsamic vinegar is definitely not part of the mix. It's too sweet. My capreses have ripe heirlooms, soft and creamy mozzarella (doesn't always have to be bufala -- too expensive), an olive oil with a bit of a bite, a few leaves of basil tucked in, maldon sea salt and ground black pepper. Anything more is gilding the lily, in my book.

These points are well taken. Still, a judicious sprinkle of a good balsamic (only a few drops) can brighten things up considerably when all is not otherwise perfect. I also agree that this dish calls for a good quality salt .My preference has been for fleur de sel over Maldon for as I find it somewhat less salty (and like the crunch).

Got some of the BelGioioso cow's milk mozz. in the tub with water from Costco and MAN is it not good in a caprese. Ruined it for us, pretty much. It isn't bad at all when melted on a sandwich, and is probably OK for pizza. I think the stuff in the tubes is fresher. The stuff from TJ's is much better (if much more expensive)

First Caprese of the season for me:



Consumed on 7/26/07

Tomatoes - 3.0
From Daley Center Farmer's Market
* Not good; barely distinguishable from winter tomatoes

Cheese - 3.5
Whole Foods Whole Milk Fresh Mozzarella
*Cheese was standard-issue, but very fresh and tender

Basil - 4.0
From my "garden"
*Not as fragrant as I'd like; a little bitter but still good

Discretionary points - 2.0
1 point for growing my own basil, and 1 point for fruity olive oil and maldon sea salt

Total: 12.5

I'm posting this now as a benchmark because my first CSA box arrives tomorrow, and with the amazing heirlooms I expect to be contained therein, caprese season will then be in full swing.

Case Number: LTH-000137a
Date consumed: 7/29/08
Location: Home
Tomato Score: 3.75
Heirloom from Lincoln/Leland Farmers Market
Mozzarella Score: 3.2
Gioia Cheese Co Mozzarella from Provenance Food and Wine
Basil Score: 3.8
Mid summer from our garden
Discretionary Points: 4.0
For using McEvoy Ranch olive oil, Maldon sea salt and basil my wife Ellen grew and picked
FINAL SCORE: 14.75/20

I'd be very careful ordering a Caprese Salad.