Caprese Salad with Balsamic Glaze
The first time I ever tasted fresh mozzarella was when I was working in an Italian restaurant. It was love at first taste. I wound up being the person who went and picked up these lovely balls of cheese from an Italian market. I got them on the day they were made, and let me tell you, it was heaven. I highly recommend fresh mozzarella on the day it’s made.
Fresh mozzarella was also one of my major cravings while pregnant. The stuff is dangerous.
You can add another dimension to this salad with a balsamic glaze.
Prepping time: 15 minutes
Cooking time: 10 minutes
4 large ripe beefsteak tomatoes, if possible
12 oz. fresh mozzarella – these come in large balls.
1 large bunch fresh basil, wash and dry it
3 tbsp good extra virgin olive oil. If you can swing a more expensive brand, do so, it’s worth it.
1 cup balsamic vinegar. If you want a lighter balsamic vinegar, use a golden balsamic.
Himalayan salt, sea salt or regular salt, black pepper, to taste.
Garlic powder – optional.
Wash tomatoes and basil. Pat dry or put to the side to dry.
Slice tomatoes evenly, ¼ of an inch thick.
Slice fresh mozzarella, ¼ of an inch thick.
Arrange tomato and mozzarella slices on a plate alternating tomato and mozzarella. You’ll want to use 1 whole tomato and 3 – 4 ounces of cheese.
Place basil on mozzarella slice.
Drizzle with olive oil.
Heat a cup of balsamic vinegar over medium high heat. Bring it to a slight boil. Reduce the heat and simmer until liquid is reduced to a third of it’s original volume. Stir continuously – you don’t want it to burn.
Once the liquid is thick and syrupy, you’re ready for the next step.
Let the balsamic glaze cool a bit before you drizzle over the Caprese salad. Salt and pepper, use extra basil leaves for garnish if you wish.
Golden balsamic vinegar is lighter in color and flavor – to me it is much milder than regular balsamic vinegar. It is also processed differently.
You don’t necessarily need a balsamic glaze – you can simply use balsamic vinegar. My favorite dressing for this salad is straight up olive oil.
Buy fresh mozzarella at your local italian grocery. Take my advice: find out when they make it and buy it that day. You may not make it to the salad part if you try it warm and fresh.