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Hasselback Tomato Caprese Salad
“Use the hasselback technique to upgrade plain caprese salad with this fun twist! Cutting partially into the whole tomato creates openings to layer in fresh mozzarella cheese, basil and a balsamic drizzle for tons of flavor in this unique vegetable side dish recipe.”
4 medium tomatoes, cored
3 ounces fresh mozzarella, thinly sliced into 16 pieces
16 fresh basil leaves
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic glaze (see Tip)
1Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.
Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.