Tuesday, July 31, 2012

Caprese Salad

One of my of my favorite summertime salads is the Caprese. There's something about fresh tomatoes and basil married with mozzarella, balsamic and olive oil that tastes oh so good. Last week over wine my girlfriend and I shared a just this salad. I was in heaven, so much when I went grocery shopping I picked up some mozzarella so I could make it for Nick and again pure heaven. 
 Plus, it’s so easy to make -- Enjoy!

Caprese Salad

    2 cups Balsamic Vinegar
    3 whole Ripe Tomatoes, Sliced Thick
    12 ounces, weight Mozzarella Cheese, Sliced Thick
    Fresh Basil Leaves
    Olive Oil, For Drizzling
    Kosher Salt And Freshly Ground Black Pepper

Preparation Instructions:

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.

When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.

End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.


  1. I love caprese salad, and yours looks delicious!
    Jumped over to visit from Tasty Tuesday!

    1. Thanks Teri! So tasty I might have to make it again this weekend :)

  2. Hi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

  3. Thanks for linking in to Food on Friday: Tomatoes. We are now getting a great collection of all things tomatoey.

    I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers