This is a play on the classic salad from the island of Capri, just off Italy's southern coast near Naples. I used ripened baby gold and red tomatoes, fresh mozzarella marinated in olive oil, sea salt and pepper, and toasted pine nuts for some texture. The aged balsamic reduction brings this dish together, adding that perfect bit of acidity.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.