Its been pretty warm in our neck of the woods and I’ve been on the look out for refreshing summer treats to eat with the family. Recently, inspiration transpired when the girls and I discovered the kumato (reddish brown tomato) at the produce section. The girls love anything with tomato and cheese, so I decided to make insalata caprese.
What we used:
4 Kumatoes (sliced 1/4 inch thick)
Fresh mozzarella cheese (sliced 1/4 inch thick)
Balsamic Vinegar (1 1/2 cup, reduced it for about 15-20 minutes medium fire) Here’s a “How To Make Balsamic Reduction”
4 Basil leaves (sliced thinly)
Kosher salt (to taste)
Don’t let looks deceive you. At first, the kumato’s dark brown color looks unappealing but once we sunk our forks in the tomato, cheese, balsamic vinegar sauce and basil salad mix, it was a definite thumbs up! The kumato is sweeter than the regular red tomato. Try it next time when you make salad. 🙂