Caprese with Balsamic Reduction Salad

Caprese with Balsamic Reduction Salad

Caprese salad is simple and yet delicious Italian salad. It’s traditionally made of sliced tomato, mozzarella sweet basil, seasoned with salt and olive oil. I usually use balsamic reduction instead of balsamic vinegar. The difference is simply the extra dimension of flavor that the balsamic reduction brings to the dish. Another interesting thing about the caprese salad is that it features the colors of the Italian flagItalian flag.

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You Need:

Ingredients: Amount:
1. Tomatoes. 3 large.
2. Fresh mozzarella. 1 package (16 ounces).
3. Salt and black pepper. 1/4 tsp.
4 Fresh basil. 1/2 cup.
5. Salt and black pepper. To taste.
6. Lemon juice. 1/2 a lemon.
7. Extra-virgin olive oil. 1/4 cup.
7. Balsamic reduction. 3 tbsp.

Instructions for preparing caprese salad:

Use a large, shallow platter and layer 1/2 inch thick slices of tomatoes alternating with layer 1/4 inch tick slices of fresh mozzarella. Spread fresh basil leaves over the salad and sprinkle with salt and black pepper. Drizzle with extra-virgin olive oil and balsamic reduction.

For the balsamic reduction I use MiaBella Balsamic Vinegar. It is sweet, syrupy and very thick, good quality balsamic vinegar, so I do not reduce it, and I simply use it as it is. With lower quality balsamic vinegars you can reduce it together with a spoon of honey over medium heat for about 10 min. or until the vinegar mixture has reduced to 1/3 cup. Stir occasionally and use when it’s cooled down at room temperature.


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