Caprese Salad with Balsamic Glaze

Caprese Salad with Balsamic Glaze
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This fabulous salad is a summer classic. It showcases perfectly ripe tomatoes and the abundance of basil available at this time of the year. The balsamic glaze adds a extra special flavor to this perfect summer dish.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Caprese Salad with Balsamic Glaze
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This fabulous salad is a summer classic. It showcases perfectly ripe tomatoes and the abundance of basil available at this time of the year. The balsamic glaze adds a extra special flavor to this perfect summer dish.
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
Make the balsamic Glaze
  1. Place the 1 cup of balsamic vinegar in a small, heavy sauce pan
  2. Bring to a simmer over medium heat. Simmer for 15-20 minutes until the vinegar has reduced by half and becomes thick and syrupy in texture
  3. Place into a bowl to cool - I learned this one the hard way. If the vinegar is left in the hot pan, it can thicken into a kind of sludge rather than a lovely glaze. If that happens, toss it and start over
  4. Store in a jar or bottle. It will keep in the refrigerator for a couple of weeks. I use this glaze on chicken, steak and burgers - it adds great flavor. (The KilKenney Kitchen owl loves it too!)
Make the Caprese salad
  1. Grab some fresh basil - I have a small pot growing outside the kitchen - easy and quick
  2. Wash and dry the basil
  3. Place 8 large basil leaves on top of each other
  4. Roll them like a cigar and chop the bunch into 5 or 6 pieces
  5. This technique is called a chiffonade and results in beautiful strips of basil to go atop the salad
  6. Grab your fresh mozzarella. You will find this at most large grocery stores in the specialty cheese section. (Most come in 8 oz balls, so I used half for this recipe and saved half for later)
  7. Cut the fresh mozzarella into 8 even pieces
  8. Slice the tomatoes into 8 slices and place the mozzarella pieces on top of the tomatoes (Oops - I just realized there are only 6 slices here! I made this one for 3 people the other night!)
  9. Sprinkle the chiffonade basil strips onto the tomatoes and mozzarella - spreading them out evenly, sprinkle with salt
  10. Drizzle the salad with a bit of extra virgin olive oil
  11. Add a good drizzle of the balsamic glaze
  12. Serve with your favorite grilled meats or fish and enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *