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Caprese salad is a classic, Italian salad commonly served as an antipasto or appetizer. It seriously is the easiest salad to make but don’t overlook its simplicity because each ingredient brings its own flavor and texture which makes this dish so special. I had this for dinner last night because I was craving something healthy, light, and refreshing because it is SO hot these days.

Caprese looks beautiful with the bright, red tomatoes, white mozzarella, green basil leaves, and dark balsamic reduction drizzled over the top. I have to eat my caprese salad on a white plate to emphasize its beauty… it’s a must. This is something you can make in advance because you can store it in the refrigerator and drizzle the balsamic reduction on the salad right before serving. All you need with this dish is a fabulous glass of wine.

For this recipe you will need:

2 large, vine tomatoes, sliced into 1/2″ slices
Fresh mozzarella, sliced into 1/2″ slices
Fresh basil sprigs
2 cups balsamic vinegar, reduced
Olive oil
Salt and Pepper to taste

First, pour the balsamic vinegar into a small pot. Over medium-high heat, reduce the vinegar until it is thick and syrupy.

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Be careful not to burn it! Layer the tomatoes, mozzarella and basil onto the plate. Drizzle with a small amount of olive oil, followed by the balsamic reduction and a sprinkle of salt and pepper. It’s that easy!

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