Up your salad game with this delicious Caprese salad recipe with homemade cornbread and a white balsamic vinegar reduction.
Servings: 10
Prep Time: 25 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour15 minutesminutes
Ingredients
For the Cornbread:
4large eggs
1cupof sugar
8ouncesof melted unsalted butter
2cupsof buttermilk
½tablespoonof baking soda
2cupsCornmeal
2cupsAll-Purpose Flour
For the Caprese Salad:
1cupof white balsamic vinegar
1tablespoonof honey
4each sliced or quartered vine ripe tomatoes and Roma tomatoes
2cupsof sliced or whole assorted cherry and teardrop tomatoes
8ouncesof sliced buffalo mozzarella
1ball of quartered burrata cheese
4cupsof mâche greens
2ears of roasted shucked and trimmed corn
sea salt and fresh cracked pepper to taste
¼cupof chiffonade fresh basil
Instructions
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 then 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 cool 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.