top of page

Caprese Salad

 

hint:  to save time, make the balsamic the night before you plan to serve the dish.

​

  • 10 beefsteak or heirloom tomatoes (sliced)

  • 10 mozzarella slices, about 1/4″ thick

  • 10 basil leaves

  • 1/2 C balsamic vinegar

  • 1/3 C brown sugar

  • extra virgin olive oil, to taste

  • salt and pepper to taste

 

Combine balsamic vinegar and brown sugar in small pan. Bring to a boil. Reduce heat and simmer for about 5 min or until it coats the back of a spoon. Place in bowl, cover, and let cool in refrigerator for at least 3o mins or overnight.

 

Layer a slice of tomato, mozzarella, then basil on a serving plate. Repeat with remaining slices.

 

Sprinkle with salt and pepper.

 

Drizzle olive oil and balsamic reduction over the layered slices.

 

Notes:

 

Depending on your quality of balsamic vinegar and the sweetness you desire, 1/3 cup of brown sugar may be too sweet. The “better” your vinegar, the sweeter it is. Adjust the sugar accordingly.

bottom of page