Caprese Salad

Caprese Salad

with balsamic reduction

Caprese Salad otherwise known as Insalata Caprese is probably the easiest Italian dish that you can make on the face of the planet. The hardest part is the slicing of the tomatoes and cheese, which anyone with basic knife skills can handle. Although, traditionally it is served minus the balsamic dressing and only with salt, pepper, and olive oil, it is seriously the perfect appetizer/ salad to serve when the heat hits in the Spring and Summer months. It’s light and refreshing leaving you full but not gorged through the ears, like most Midwestern dishes tend to do.

I grew up on this “salad”. My mom always had a garden out back that included fresh tomatoes and basil when I was younger. She would serve Caprese Salads with a simple balsamic vinaigrette drizzled over the top. Me, I tend to fancy things up a bit by adding a little pizzazz to my meals, hence the balsamic reduction. The great thing about a balsamic reduction is that the initial bite of the vinegar cooks off creating a thicker, more full and complex flavor that includes an extra punch of sweetness. I pretty much put this on everything, including my vanilla gelato (don’t knock it till you try it!). Fresh Mozzarella is creamy in texture and mild in taste. Add it to the crisp bite of tomato, fragrant basil, and then finish it with the balsamic reduction, you are sure to have a delicious and simple treat that will please any guest! Did I mention it looks really pretty plated as well? Enjoy!

Directions:

1. Heat the balsamic vinegar & honey in a sauce pan over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
2. Arrange alternating slices of tomato, mozzarella, and basil leaves on a plate. Drizzle with some fresh olive oil, salt & pepper, and some of the balsamic reduction.
3. Serve cold!