Allow me to tell you not only how to make, but how to ENJOY, this Caprese Salad with Balsamic Reduction with heirloom tomatoes, basil, and fresh mozzarella.
Caprese salad isn’t really anything you need a recipe for. I suppose if you’ve never made a balsamic reduction, a little first time tutorial doesn’t hurt, but otherwise its your standard tomato, mozzerella and basil salad. I wanted to post it on my blog specifically because I LOVE caprese salad with balsamic reduction. Love, as in I could eat this every single day of summer. If you’ve never made this, please please please do not attempt to do so with blah tomatoes. Caprese salad deserves heavy, vibrant, fresh-off-the-vine heirloom tomatoes. Trust me on this. If possible, pick your basil right off the plant. You can definitely use a pack of pre-cut basil from the store, but your taste buds will thank you if you take my advice on this one. Also, get the mozzarella that’s floating in the liquid. I use that other stuff that’s not in liquid for grating and/or melting. When you’re eating fresh mozzarrella, go for the good stuff. And last but certainly not least, we have our balsamic vinegar. A good vinegar is wonderful straight out of the bottle, but you reduce it to a slightly thicker and more flavorful sauce and you’ll think you’ve tasted paradise. We didn’t use all of our balsamic reduction for this salad. There was some left over and I drizzled it over some freshly sliced peaches. I don’t have a photo to show you because they were eaten too quickly.
If you make this wonderful salad, and of course you should, please take my advice and eat it outside on a warm evening with a glass of red wine and some roasted garlic toast. You won’t regret it.
- 1 cup balsamic vinegar
- 1 large heirloom tomato
- 8 ounces fresh whole milk mozzerella
- 16 fresh basil leaves
- Kosher salt and fresh ground pepper, to taste
- To make the balsamic reduction, pour vinegar into small pan. Turn on heat high enough to bring to a boil and then immediately reduce heat to maintain a slow simmer. Simmer on low heat until volume reduces by half. Reduction should slightly coat the back of a spoon and appear to have a slight syrup consistency. Allow to cool to room temperature.
- Slice tomatoes and mozzarella into slices of equal thickness. Arrange tomato, mozzarella and basil on large plate or serving platter such that you can see each layer. Drizzle balsamic reduction over salad. Top with salt and pepper. Eat alone or serve with roasted garlic parmesan toast and a glass of red wine.