Aperitivo: A Fresh Take on Caprese Salad

Prep time: 30 minutes · Serves: 4

Classic Caprese gets an upgrade with two simple homemade dressings: a bright, tangy shallot and red wine vinegar dressing, and a rich, herbal oregano and olive oil dressing that turn a familiar appetizer into something special.

Ingredients:

• 1 fresh mozzarella log
• 2 beefsteak tomatoes
• 1 large shallot (sliced)
• 1/2 cup red wine vinegar
• 1 cup olive oil
• 1 tsp black pepper
• 3 tbsp fresh chopped oregano
• 4 to 5 large basil leaves (chiffonade)
• Salt to taste

Shallot vinegar dressing: Combine the sliced shallots, red wine vinegar, and black pepper in a small Mason jar, seal, shake well, and let sit 10 to 15 minutes to infuse.

Oregano olive oil dressing: Combine the olive oil, oregano, and salt in another Mason jar, seal, and shake well. Both dressings keep refrigerated if you don't use them all at once.

To assemble: Slice the tomatoes and mozzarella into even rounds, arrange alternating on a platter, season lightly with salt and pepper, spoon both dressings over the top, and finish with the basil chiffonade.

Pairs beautifully with: grilled bread or crostini, charcuterie boards, pasta dishes, or light summer meals.