The Greatest Guide To Classic Caprese Salad With Balsamic Glaze
It’s difficult to beat the exemplary flavor blend of new tomatoes, mozzarella, and basil. Be that as it may, this variant includes another measurement by including a rich and syrupy balsamic coating rather than straight vinegar to finish it off. This, joined with a great quality additional virgin olive oil, is all you have to make this exemplary sparkle!
Cook time: 10 min.
4 large ripe tomatoes
12 oz. fresh mozzarella, large ball
1 large bunch fresh basil, washed and dried
3 T. really good extra virgin olive oil.
1 cup of balsamic vinegar
sea salt and fresh-cracked black pepper, to taste
Thoroughly wash and pat tomatoes and fresh basil dry. Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices. Cut fresh mozzarella into ¼” thick slices, as well.
On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.
To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
Let glaze cool slightly before drizzling over the fresh tomato, mozzarella and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.