Caprese Salad With Arugula
“The first origin story for Caprese salad dates back to post-World War I Italy. A patriotic mason wanted to make a dish that was a true tribute to Italy and that visually incorporated the tricolor {of Italy’s flag, red, white and green} into the presentation. The first printed mention of the Caprese salad was on a menu at the Hotel Quisisana.”
If you look at the ingredients on a bottle of dark balsamic vinegar, it will list vinegar and grape must. Grape must is pressed fresh juice that contains the skins, seeds and stems of the fruit, cooked until it is concentrated.
The history of the original balsamic vinegar dates back to 1046 and the Holy Roman Empire of Italy. To this day the real thing is still made in Modena, Italy, where the process involves the must being fermented for 3 months followed by aging process that can take 20 years. The vintage vinegar can be up to $200 a bottle.
For a very interesting article, follow this link:
Everything You Need to Know About Balsamic Vinegar
Vinegar has many health benefits. It has antimicrobial properties, a natural cleaning agent, especially foods that are fermented in it. It also has antioxidant effects that fight against cancer and aging. Among its other benefits are heart and brain health.
Dark Balsamic vinegar is sweet, but low glycemic, and is a delicious condiment on warm vegetables and in salad dressings.
Caprese Salad With Arugula
Salad
Ingredients
- arugula
- cucumber, sliced or cut in pieces
- avocado, sliced or cut in pieces
- tomatoes, sliced or cut in pieces
- fresh mozzarella cheese, cut in cubes
- light olive oil
- dark balsamic vinegar
- salt
- pepper
- fresh basil, slivered
- gruyere cheese, grated
Instructions
Arrange arugula, cucumber, avocado, tomatoes and mozzarella cheese on a plate. Drizzle with oil and vinegar and sprinkle with salt, pepper, basil and grated cheese.
