These Individual Hasselback Caprese Salads Are Perfect for Your Next Picnic!
Summer is here, yay! We don’t need to think about snow, or bulky clothes, or trying to keep warm for at least a few more months, because it’s all about the sunshine from here on out. And for me, sunshine means picnics — everything’s better eaten outdoors. But rather than packing up the same old salads year after year, I thought I’d put a new spin on things with these individual hasselback caprese salads. They’ve got all the usual components of your favorite salad (any salad with cheese in it is automatically a favorite in my eyes), but they’re conveniently split into perfect portions, so they’re easy for dishing out at picnics — plus they’re even prettier than usual! Don’t forget to drizzle them with a balsamic reduction to really bring them to life.
Ingredients:
- 1/2 cup balsamic vinegar
- 6 large, good quality tomatoes
- 1 ball fresh mozzarella cheese
- few sprigs fresh basil
- salt
- black pepper
Instructions:
1. Start by reducing the balsamic vinegar. Pour it into a small saucepan and simmer over a medium-high heat for a few minutes, until reduced by half. The mixture should have thickened slightly, and if you draw a line across the base of the pan with the spatula, it should remain for a couple of seconds before filling in. Set aside to cool completely.
2. Cut thick slices in the tomatoes, making sure not to cut all the way through. I found that cutting around 4 or 5 slices per tomato worked well.
3. Thinly slice the mozzarella, and tear the basil into pieces. Gently stuff each tomato with the cheese and basil, being careful not to separate the slices.
4. Sprinkle the hasselback caprese salads with a little salt and pepper, and serve drizzled with the balsamic reduction.
Start by reducing the balsamic vinegar. Pour it into a small saucepan and simmer over a medium-high heat for a few minutes, until reduced by half. The mixture should have thickened slightly, and if you draw a line across the base of the pan with the spatula, it should remain for a couple of seconds before filling in. Set aside to cool completely.
Cut thick slices in the tomatoes, making sure not to cut all the way through. I found that cutting around four or five slices per tomato worked well. Make sure you use really fresh, good quality tomatoes — the kind that smell like a greenhouse! You’ll really notice the difference in flavor, and they’ll hold together much better too.
Thinly slice the mozzarella, and tear the basil into pieces. Gently stuff each tomato with the cheese and basil, being careful not to separate the slices.
Sprinkle the hasselback caprese salads with a little salt and pepper, and serve drizzled with the balsamic reduction.
There’s no denying that these hasselback caprese salads are a little more labor-intensive than a regular caprese, but they’re so adorable that I think it’s worth it — and when you’re all crowded around a picnic basket, it definitely makes it easier to be able to just grab a tomato and go.
You could also try drizzling them with basil pesto, if you feel like having something a bit different!
Will you be celebrating the sunshine with any picnics this year? Share your ideas on Twitter @BritandCo, and follow us on Pinterest for more recipe inspiration!
