Classic Caprese

Truth is, mozzarella cheese was on sale.

And when it’s summer and your basil plant in the window is going wild, you pretty much picture this immediately:

Classic Caprese (with a Honey Serrano Balsamic twist)

What you’ll need:
1 1/2 cups of balsamic vinegar (we used Honey Serrano that we purchased from The Copper Olive)
2-3 ripe tomatoes, sliced thick
A ball or two of mozzarella, depending on size, sliced thick
Fresh basil
Olive oil
Salt and freshly ground pepper

In a small pan, bring balsamic to a boil over a medium-low heat. Be very careful not to burn it; if you do, start over, it will be gross! Cook for about 20 minutes, until the balsamic reduces a tad and is a sauce. Remove from heat and allow to cool.

Near serving time, assemble the tomatoes and mozzarella how you like them. Whatever fancy – or non-fancy in my case – way you want to do them is just fine. Drizzle olive oil over the top. Drizzle the balsamic reduction over the top. Add salt and pepper and top with basil.

This is the perfect thing to bring to a summer party, for your own at-home grill out or even as a substitute for a salad. Delicious, fresh and beautiful!

Categories: Dang veggies, Made it, One pot meals, Picture perfect

1 comment

  • Erica

    Yum! It doesn’t get much better than a caprese salad! I took a picture of one on our trip to Italy that I have framed in my kitchen.

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