Immediately up your salad game with this delicious caprese style salad with homemade cornbread, burrata cheese and reduced white balsamic vinegar.
Now that I’m into the early summer months you better believe the corn and tomatoes are in full swing in my house. I do actually love those winter root veggies, but there is nothing like tomatoes, corn, lettuces, fresh berries, I mean uhhh. I love it! I don’t even know where this idea came from, I just really wanted to make some homemade cornbread and knew it would go well with tomatoes so why not re-invent a classic with a ton of new flavors. This caprese salad recipe is almost like a panzanella salad, but it’s a lot tastier.
How to make Homemade Cornbread:
Cornbread is one of those comfort foods that is just so incredible. Often times it’s served up with butter and molasses, as a casserole or stuffing, or even alongside soup, especially chili. I really like experimenting with classic recipes and turning them into something fun or combining old school recipes for an awesome mash-up. I thought it would be cool to use homemade cornbread as a base to a salad that is loaded with tomatoes because I know all of those flavors work really well together, and man was I right because wow is this delicious!
Making cornbread is actually super easy and I know I should do it more. It’s as simple as combining a few ingredients and baking it, that’s it. Just like any baked goods recipe, it all starts with ingredients and my always go to is Bob’s Red Mill. I love those guys and I have 100% faith and trust into their products. I’ve seen them ground first hand at their headquarters and have even had the opportunity to sit down with Bob himself and talk and there isn’t a company out there I trust more with what’s going into my body. From there medium grind cornmeal to their organic all-purpose flour that I put into this cornbread recipe, in my opinion they are simply the best. Once your ingredients are whisked together, spread it out on a sheet tray lined with parchment paper or in a 13×9 casserole dish and bake this homemade cornbread recipe away!
Making a Delicious Caprese Salad:
Tomatoes are really starting to come into season, so it was a no brainer to find as many different varieties as I could for this caprese salad recipe. I used some vine ripe tomatoes, Roma tomatoes and assorted cherry and tear drops. I was shocked at just how good the tomatoes are already and I just can’t stress enough how good they are in this caprese salad. I sliced them and quartered them to just make them fun when accessorizing up the salad. Feel free to do what you like here.
The rest of the caprese salad consists of sliced buffalo mozzarella, burrata, greens and a white balsamic vinegar reduction. Yes, I use real buffalo mozzarella and yes it’s expensive lol. You can use regular pulled mozzarella and slice it and if you want to go the extra mile use real buffalo mozz because the flavor is far superior. The burrata, I mean what can I say it’s so dang good too! I used mâche for the greens what are a sweet French leaf and very good in this caprese salad. Last but not least the white balsamic vinegar reduction is ridiculous! It has incredible flavor and a bit sweeter than a tradition black balsamic vinegar reduction and definitely worth a make.
Well that’s all I’ve got for now, but I can’t stress enough at just how good this salad is. My wife walked in the door and absolutely crushed it and said it was one of the best salads she had ever had. Maybe she was just really hungry, or maybe it’s just that good J.
If you are looking for another awesome salad than for sure check out this Ultimate Caprese Salad!
Caprese Salad Recipe with Homemade Cornbread
For the Cornbread:
- 4 large eggs
- 1 cup of sugar
- 8 ounces of melted unsalted butter
- 2 cups of buttermilk
- ½ tablespoon of baking soda
- 2 cups Bob’s Red Mill Medium Grind Cornmeal
- 2 cups Bob’s Red Mill Organic All-Purpose Flour
For the Caprese Salad:
- 1 cup of white balsamic vinegar
- 1 tablespoon of honey
- 4 each sliced or quartered vine ripe tomatoes and Roma tomatoes
- 2 cups of sliced or whole assorted cherry and tear drop tomatoes
- 8 ounces of sliced buffalo mozzarella
- 1 ball of quartered burrata cheese
- 4 cups of mâche greens
- 2 ears of roasted shucked and trimmed corn
- sea salt and fresh cracked pepper to taste
- ¼ cup of chiffonade fresh basil
- Cornbread: Preheat the oven to 325°
- In a large bowl whisk together the eggs, sugar and butter. Set aside.
- in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
- Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
- Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover
- Caprese: Add the vinegar and honey to a small size pot and simmer over low heat until it becomes very thick like a normal balsamic reduction, about 12-15 minutes. Cool.
- To Plate: place ½ of cornbread cubes down on a large serving platter and place on the tomatoes, cheeses, greens, corn, salt and pepper and basil, and drizzle on some cooled balsamic vinegar reduction.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.