Caprese with Balsamic Aioli
To prepare this platter you'll need 8 oz cherry-sized mozzarella balls, 8 oz grape or cherry tomatoes, plastic picks, fresh basil, green olives, and an avocado, it's all resting on spinach leaves for a fun presentation.
Serves: 2 cups
  • 1/2 cup oil (I typically use vegetable oil
  • 1 egg
  • 3 tablespoons balsamic vinegar
  • 1 1/2 cups fresh spinach
  • 10+ leaves fresh basil
  • 15 leaves fresh oregano (or use 1/4 teaspoon dry)
  • 1/2 teaspoon salt (I use coarse kosher salt)
  • 1/4 teaspoon black pepper
  1. You can make an aioli sauce with an immersion blender (that is what I typically use) or a food processor.
  2. Add all the ingredients if you're using an immersion blender and after you turn it on as it's resting on the bottom pull it up to create a whirl and then blend up and down until completely mixed.
  3. If you're using a food processor, don't' add the oil, drizzle it in from the opening on the top area, slowly drizzle so the sauce will blend and emulsify and thicken.
  4. The sauce thickens as it chills.
  5. Chill 30 minutes in a glass jar with a lid on.
  6. Serve with Caprese salad, vegetables or drizzled over cooked chicken is also delicious.
  7. (if you don't add the spinach the sauce will be brownish and less appetizing, the green spinach gave it a great flavor and boosted the veggie content too.
Recipe by Created by Diane at