Last week when I was at the grocery store, I came across the trifecta. Tomatoes and Publix mozzarella were both on sale, and I made the mistake of going to the store hungry. The end result? Enough ingredients coming home with me to make caprese salad to feed 8 people. I am not ashamed to say we ate nearly the ENTIRE thing between the two of us- it was incredible! We ate it along with the baked salmon that I posted about the other week, and steamed a side of broccoli. Leftover caprese salad usually keeps well if you haven’t drenched it in too much balsamic- turn it into a sandwich on some bakery bread or grill it and make a Panini!
I haven’t traditionally added honey to my balsamic reduction, but after it turned slightly tart the last two times I’ve made it I made the addition and it gives it just enough sweetness to balance it out. Taste yours before adding, or see if you need extra. I promise, the dish is delicious!!
2 cups Balsamic Vinegar
1 tsp honey (or more to taste!)
2-3 ripe tomatoes, sliced (I use Sorrento)
8 oz mozzarella ball, sliced
Fresh basil leaves, 1/2 cup packed
Olive oil, pepper, and kosher salt for garnish
1. In a small saucepan, bring balsamic vinegar to boil. Gently boil for 10-15 minutes or until balsamic has reduced by 20-30%; balsamic may become slightly thicker. Stir in honey to make slightly sweeter to taste! Remove from heat and transfer to bowl or serveware to cool.
2. Arrange sliced tomato and mozzarella slices in alternating order on a plate or platter. Top with fresh basil (can keep leaves whole, or cut with clean scissors into thin strips). Drizzle olive oil over top, and sprinkle with salt and pepper.
3. Drizzle balsamic reduction across caprese salad; may store extra balsamic in fridge if desired! Enjoy.