I'm going to show you my favorite way of making Caprese salad. The secret of this recipe is that I use shio koji instead of salt. This will give this dish a little bit of umami and sweetness. And because shio koji is a fermented food, it's good for your gut. So let's get started!
First, slice up tomato and mozzarella cheese into bite-size pieces.
Then lay these slices along with basil leaves alternatingly on a plate.
Okay, let's make the dressing. In a small bowl, add shio koji and olive oil.This is optional, but I sometimes like to add some acid like lemon juice like I'm doing here, or Balsamic vinegar
Stir this mixture and then pour it over the salad.
Sprinkle some ground black pepper, and we are done! Enjoy!
Recipe Notes
Feel free to change the ingredient amounts to your taste.
Shio koji products:- If You Are Outside of JapanShio koji by marukome 200g (7.05 ounce): https://geni.us/8vWX0vjShio koji by marukome 500g (17.6 ounce): https://geni.us/tIoxH2b- If You Are in JapanShio koji by marukome 500g (17.6 ounce) x 2: https://geni.us/Kbbw0CAs an Amazon Associate, I earn a percentage of what you pay on qualifying purchases.