Caprese Salad with Balsamic Reduction
A recipe where the ingredients are KEY: Caprese Salad. Pick perfectly ripe tomatoes and fresh mozzarella to make this summer staple shine.
Servings: 2 people
For the Caprese Salad
- 2 hierloom tomatoes ¼" slices
- 1 ball fresh mozzarella ¼" slices
- 5-10 fresh basil leaves
- freshly ground pepper to taste
- large flake salt to taste (I prefer Maldon )
For the balsamic glaze for caprese salad
- ½ cup Balsamic Vinegar
- pinch of sugar
Beginning with a tomato slice, alternate tomato and mozzarella slices on a plate.
Drizzle the slices with balsamic reduction, and top with basil and a twist or two of freshly ground pepper. Optionally, sprinkle with salt.
To make the Balsamic Reduction
In a heavy saucepan, bring the balsamic vinegar to a simmer over medium heat.
Stir in the sugar, and simmer while stirring frequently to avoid burning, until the liquid has reduced by approximately one half.
Allow to come to room temperature before using. Any leftovers will keep in the refrigerator indefinitely.