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There are thousands of types of salad Caprese or also called salad Tricolore. The essence is that a Caprese must always have the colours of the Italian flag. So no red, white or green in it, no Tricolore, no Caprese. This Caprese salad has an extra twist because I have added figs, shallots and pine nuts. Usually, the Caprese is served per plate with stacked, repetitive layers of tomato, mozzarella and basil. I opted for a whole salad on one large flat dish. As a result, the composition with fresh figs is better. The sweetness of the fig mixes nicely with the rest of the ingredients and the dressing. That’s why the balsamic syrup, which you use for the dressing, should not be too sweet with real figs. I make it myself to the good taste by cooking balsamic vinegar with a little honey. This can easily be stored in the refrigerator until use.
If you eat it with some bread you have a good meal salad.
You need for 2 people:
2 fresh figs
8 cherry tomatoes
1 large ball of mozzarella
1 large hand basil leaves
Coarse sea salt to taste
Olive oil to sprinkle over the salad
Balsamic syrup, also to sprinkle over the salad
1 shallot
25 to 50 grams of pine nuts lightly toasted
Take a flat dish so that you can prepare the salad nicely.
Divide the basil leaves over the dish. Then cut both figs into 8 parts and divide them. Pull the mozzarella ball into small pieces and place it between the figs and basil. Cut the tomatoes into quarters and divide them. Slice the shallot very finely and sprinkle over the salad. Then sprinkle the pine nuts over it.
Finally, sprinkle some olive oil, balsamic syrup and some coarse sea salt over it and your beautiful and colourful salad is ready.