Caprese Salad With Balsamic Glaze Food

CAPRESE SALAD

Steps:

• Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
• When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
• Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
• You need this in your life. Make it today my friends.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• 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 to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

CAPRESE SALAD

Steps:

• Place Dressing ingredients in a jar and shake very well. Adjust to taste.
• Place tomatoes, bocconcini and most of the basil in a bowl. Drizzle over dressing, toss gently.
• Transfer to shallow serving bowl. Just before serving, drizzle with balsamic glaze and sprinkle with remaining basil.
• Serve immediately.

CAPRESE SALAD WITH BALSAMIC GLAZE

Steps:

• Arrange the tomato slices on a cutting board. Sprinkle with sugar and ¼ teaspoon of the salt and let sit for a few minutes until the sugar dissolves.
• Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella. Sprinkle evenly with the remaining ¼ teaspoon of salt and freshly ground black pepper. Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it's fine to just eyeball it). Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired.

CAPRESE SALAD

Steps:

• Core and cut tomatoes vertically into 1/4 inches' thick slices. If not pre-sliced, cut fresh mozzarella into 18 equal slices.
• Assemble (using the largest diameter slices first), place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf. Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc.
• Spoon a light coating of olive oil and very lightly salt. Finish with healthy drizzle of balsamic glaze.
• Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages. Fresh mozzarella is not the same as "Buffalo Mozzarella". True Italian Buffalo Mozzarella is traditionally made from buffalo milk. It is sold as "Mozzarella di Bufala Campana" and is certified and protected. It is also welcomed in this salad.

CAPRESE SALAD WITH BALSAMIC GLAZE

Steps:

• Add ingredients to a small saucepan over medium-high heat.
• ​ Simmer until reduced by half, stirring occasionally, about 15 minutes.
• Refrigerate in an airtight container up to 2 weeks (bring up to room temperature before use).
• On a serving platter, arrange alternating layers: 1) tomato slice, 2) mozzarella slice, 3) a leaf of basil (see Recipe Note #2). Sprinkle with salt and freshly ground black pepper. Make it pretty! Lightly drizzle with the balsamic glaze. Serve immediately.