Lettuce, cherry tomato, shredded cheese, egg, crouton, dressing of choice. This my friends is your typical, last-minute sort of salad that gets thrown on the table if you need another healthy side-dish. Well not anymore! Of course, this is a recipe I have found on Pinterest but it is a Pioneer Woman steal.
Ladies and gentlemen, I present to you the Caprese Salad.
It was super easy, extremely elegant, and a family pleaser. My family loved the sweet, yet tangy, balsamic taste with the fresh basil and tomato on top of a delicious piece of mozzarella.
The recipe is as follows:
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
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.
This is definitely worth trying if you are bored with your typical lettuce leaf salad!
Visit my Pinterest page (found in the about me section) under “I can taste it by looking at it” board for the quick link!