Tomato and mozzarella is one of my favorite combinations in the world. A slice of one on a slice of the other is just heavenly to me. Many folks like to take that simple stack to the next level and turn it into Caprese Salad. A rich balsamic glaze along with some olive oil really enhance the flavor of the salad. Here’s intructions how to make it.
Classic Caprese Salad with Balsamic Glaze
- cutting board
- 4 large ripe tomatoes
- 12 oz. fresh mozzarella
- 1 large bunch fresh basil, washed and dried
- 3 tbsp extra virgin olive oil.
- 1 cup balsamic vinegar
- sea salt and fresh-cracked black pepper, to taste
Thoroughly wash the tomatoes and fresh basil and pat dry.
Slice the tomatoes into evenly sized pieces approximately 1/4 inch thick. Set the slices aside and discard the top and bottom pieces.
Slice the fresh mozzarella into 1/4 inch thick pieces.
On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with extra virgin olive oil.
To make the balsamic glaze, heat 1 cup of balsamic vinegar over medium-high heat until it begins to boil. Reduce the heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
Let the glaze cool before drizzling over the fresh tomato, mozzarella and basil.
Season with salt and pepper to taste and then garnish with additional sprigs of fresh basil if desired.
Serve and enjoy!