Caprese Salad
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 213
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 10
- Cholesterol
- 34
- Sodium
- 302
- Total: 45 min (includes cooling time)
- Active: 25 min
Ingredients
2 cups balsamic vinegar
3 ripe tomatoes
12 ounces fresh mozzarella, thickly sliced
Large bunch fresh basil leaves
Olive oil, for drizzling
Large pinch kosher salt
Large pinch freshly ground black pepper
Directions
- Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
- When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
- Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
- You need this in your life. Make it today my friends.