If you love tomatoes and especially Caprese Salad, you are going to love this Caprese Salad with Balsamic Reduction. Fresh tomatoes, mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil. It’s fresh, easy, impressive and delicious! My friend from work, Kevin, has such a green thumb. He has this huge garden with all the fresh veggies and gave me a bunch of fresh organic tomatoes. Thanks Kevin! I am an opposite to Kevin, I have a black thumb and manage to kill any plants and herbs. 🙂
This Caprese Salad with Balsamic Reduction is adapted from allrecipes.com. The balsamic dressing has some honey in it and reduced on the stove. It’s also good as a dipping sauce for strawberries. It sounds weird, but you have to try it. When the balsamic and honey is reduced, it becomes this sticky sweet sauce which is very yummy.
Also, if you like tomatoes, here are a few of my tomato recipes.
Let’s cook some food!
Stir balsamic vinegar and honey together in a small saucepan and place over high heat.
For 4 servings, you will need 1/2 cup balsamic vinegar and 1 tablespoon of honey.
Bring to a boil, reduce heat to low and simmer until the vinegar mixture has been reduced by half, about 12-15 minutes.
To test it, I dip a spoon in it and ran my finger through the middle of the back. If a clear path is left and an even run-less film is left on the spoon, then it’s ready. Set the balsamic reduction aside to cool.
If you don’t use all the dressing you can keep it in the fridge for a few days. It’s also good for other salad as well.
While waiting for the dressing to reduce, cut tomatoes into 1/2-inch slices and mozzarella cheese into 1/4-inch slices. Arrange alternate slices of tomato, mozzarella cheese and fresh basil leaves decoratively on a serving platter.
Sprinkle with salt and fresh grounded black pepper, and drizzle with the balsamic reduction. Don’t overdo the dressing, it has been reduced so the flavor is intense and you don’t need much. 🙂
Drizzle with some olive oil.
I hope you give this Caprese Salad with Balsamic Reduction a try. If you have any comments to share with me, the comment box is below.
- ½ cup balsamic vinegar
- 1 tablespoon honey
- 3 large tomatoes, cut into ½-inch slices
- 1 (16 oz.) package fresh mozzarella cheese, cut into ¼-inch slices
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8-10 fresh basil leaves
- extra-virgin olive oil
- Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced by half, about 12-15 minutes. To test it, I dip a spoon in it and ran my finger through the middle of the back. If a clear path is left and an even run-less film is left on the spoon, then it's ready. Set the balsamic reduction aside to cool.
- While waiting for the dressing to reduce, cut tomatoes into ½-inch slices and mozzarella cheese into ¼-inch slices. Arrange alternate slices of tomato, mozzarella cheese and fresh basil leaves decoratively on a serving platter.
- Sprinkle with salt and fresh grounded black pepper, and drizzle with the balsamic reduction and extra virgin olive oil. Don't overdo the dressing, it has been reduced so the flavor is intense and you don't need much. Enjoy!
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