Caprese Salad

TPW_5982

Ingredients:

  • 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

Directions:

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.

Recipe from the Pioneer Woman.

Advertisements
This entry was posted in Salads, Side Dishes/Vegetables. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s