Having lots of fresh basil growing in pots on my deck and a bunch of beautifully ripe tomatoes from the farmers market gave me the idea to make a Caprese Salad. Along with a hunk of fresh, creamy Mozzarella cheese, this recipe, courtesy of Ree Drummond of the Pioneer Woman, did just the trick. The secret is the reduced balsamic glaze, which is a bit sweeter than the regular balsamic vinegar. Alternatively, you can just buy balsamic glaze from any grocery or specialty food store to save time. Here’s the recipe:
- 2 cups balsamic vinegar or store-bought balsamic glaze
- 3 ripe tomatoes
- 12 ounces fresh mozzarella, thickly sliced
- Large bunch fresh basil leaves
- KARMIRI Extra Virgin Olive Oil, enough for drizzling
- Large pinch kosher salt
- Large pinch freshly ground black pepper
- If making your own balsamic glaze, measure the balsamic vinegar and pour it into a saucepan. Bring it to a gentle boil over low heat. Cook until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before serving it.
- When ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
- Drizzle on the balsamic glaze. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on the salt and pepper. Enjoy!