We Cook! Mill’s Tavern’s Heirloom Tomato Caprese with Basil Gel and Balsamic Drizzle

Heirloom Tomato Caprese with Basil Gel and Balsamic Drizzle (Gluten-Free; Serves 4):

This elevated take on a classic Caprese salad highlights the beauty of ripe heirloom tomatoes, creamy mozzarella, and modern techniques like basil gel and a tomato-based vinaigrette. It’s a light yet vibrant dish, perfect for summer gatherings.

Where to Source:

Look for heirloom tomatoes at local farmers markets or well-stocked grocery stores in season. Burrata or buffalo mozzarella can typically be found in the gourmet cheese section. Agar agar is available in natural food stores or online. For best flavor, use high-quality balsamic vinegar and extra virgin olive oil.

Prep Time: 30 minutes
Cook Time: 10–12 minutes (for balsamic)
Chill Time: 30 minutes (for basil gel)
Total Time: ~1 hour

INGREDIENTS:

For the Caprese:

• 4 large heirloom tomatoes (varied colors), sliced ½-inch thick
• 8 oz. fresh mozzarella (preferably buffalo or burrata), sliced or torn
• Maldon or flaky sea salt, to finish
• Freshly cracked black pepper
  

For the Basil Gel:

• 1 cup fresh basil leaves, packed
• ½ cup water
• 1 tsp lemon juice
• ¼ tsp salt
• ½ tsp agar agar powder (or 1 gelatin sheet if not strict vegan)
  

For the Balsamic Drizzle:

• ½ cup balsamic vinegar
• 1 tbsp honey or brown sugar
  

For the Tomato Vinaigrette:

• ½ cup cherry tomatoes or 1 ripe Roma tomato, chopped
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• ½ tsp Dijon mustard
• Salt and pepper, to taste

INSTRUCTIONS:

Make the Basil Gel:

• Blanch basil leaves in boiling water for 10 seconds, then transfer to an ice bath.
• Blend basil with water, lemon juice, and salt until smooth.
• Strain through a fine mesh sieve to remove solids.
• In a small saucepan, bring basil liquid to a simmer and whisk in agar agar until fully dissolved.
• Pour into a flat container and chill until set, about 30 minutes.
• Once set, blend into a smooth gel and transfer to a squeeze bottle for plating.
  

Prepare the Balsamic Drizzle:

• In a small saucepan, combine balsamic vinegar and honey.
• Simmer over medium-low heat until reduced by half and syrupy, about 10–12 minutes.
• Let cool and transfer to a squeeze bottle.
  

Make the Tomato Vinaigrette:

• Blend chopped tomatoes, red wine vinegar, Dijon mustard, salt, and pepper until smooth.
• Slowly drizzle in olive oil while blending to emulsify.
• Strain through a sieve for a silky finish, if desired.
  

Assemble the Dish:

• Arrange tomato slices in overlapping circles or a shingled line on serving plates.
• Place mozzarella pieces between or on top of tomato slices.
• Dot with basil gel and drizzle balsamic reduction over the salad.
• Spoon or drizzle tomato vinaigrette around the plate.
• Finish with a sprinkle of flaky sea salt and freshly cracked black pepper.

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