| This salad recipe is from Ree Drummond, the Pioneer Woman. It serves 8 so consider halving it if needed.
What’s in Caprese salad? Fresh, thick-sliced tomatoes, equally thick slices of mozzarella cheese, and fresh basil. That’s it! There’s nothing complicated about it. A drizzle of olive oil, some balsamic reduction, and a sprinkle of salt and pepper.
PS – balsamic reduction is balsamic vinegar that’s cooked down until it’s a little thicker. Or you can use a splash or two of Balsamic vinegar to add flavor and acidity to the salad.
For the best texture and flavor, this fresh summer salad should be eaten just after it’s assembled. You can store leftovers in the fridge for up to 2 days, but if fully assembled and dressed, it will probably become watery as it sits. If you do plan to store it for later, leave off the basil, olive oil, and balsamic reduction until just before serving.
YIELDS: 8 serving(s)
PREP TIME: 5 mins
COOK TIME: 20 mins
TOTAL TIME: 25 mins
Ingredients
- 2 cups balsamic vinegar
- 3 ripe tomatoes, sliced thick
- 12 oz. fresh mozzarella cheese, sliced thick
- Fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Directions
- In a small saucepan, bring the balsamic vinegar to a boil over medium-low heat. Cook until the balsamic has reduced to a thicker glaze, 10 to 20 minutes. Remove it from the heat and transfer to a bowl or cruet. Allow to cool.
- When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
- End with a sprinkling of salt and pepper. Serve as a lunch, with crusty bread, or serve alongside a beef main course for dinner.
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