After our trip to Hawaii, I’ve been dying to relive whatever portion of the trip I can while at home. We ate at this amazing restaurant while in Maui called Lahaina Grill. Here is their website. They were so accommodating with my gluten allergy and fully understood how to modify things to make them gluten free. So last night, I decided to make this again.
I think what makes it so great is the white truffle oil. It adds a whole new delicious dimension to caprese salad that I wouldn’t have thought of.
A couple of notes about the recipe: I’ve tried peeling and not peeling the tomatoes, and although I can taste the difference, I don’t know if it’s worth the time and effort to peel the tomatoes Make sure you get tomatoes (preferably organic) on the vine. They retain their flavor so much better, so this is really important.
On to the RECIPE:
Bufala Tomato Salad
4 Hana Tomatoes, with stem, peeled (tomatoes on the vine are fine)
8 oz. Mozzarella Di Bufala (Buffalo Mozzarella)
4 Basil Leaves (I use more than this, probably around 10)
1 Tbsp. Shallots Shaved(I hate shallots, so I don’t use them, and it tastes great)
2 Tbsp. Olive Oil
1 tsp. Chive Oil
2 tsp. Truffle Oil
1 tsp. Truffle Vinegar (I have substituted balsamic vinegar and it tastes great)
Salt & Pepper (to taste)
Peel tomato and season with salt and pepper
Place in bowl with olive oil and shallots and marinate, refrigerate for one hour Slice mozzarella and marinate in olive oil, basil, salt and pepper
Slice bottom of tomato so it will rest flat on the plate, and then slice tomato in thirds.
Alternate tomato and cheese
Top with shaved shallot, truffle oil, truffle vinegar and chive oil Garnish with basil leaf ENJOY! :)