Caprese Salad

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2 cups balsamic vinegar

3 whole ripe tomatoes, sliced thick

12 ounces, weight Mozzarella cheese, sliced thick

fresh basil leaves

olive oil

salt and freshly ground black pepper


1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat.

2. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze.

3. Remove from heat and transfer to a bowl or cruet.

4. Allow to cool.

5. When you're ready to serve, arrange tomato and mozzarella slices on a platter.

6. Arrange basil leaves between the slices.

7. Drizzle olive oil over the top of the salad, getting a little bit on each slice.

8. Do the same with the balsamic reduction, making designs if you want.

9. Store extra balsamic reduction in fridge for a later use.

10. End with a sprinkling of kosher salt and black pepper.

11. Serve as a lunch, with crusty bread or serve alongside a beef main course for dinner.

Bon Appetit!

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