This salad is perfect alone or paired with almost any brunch, lunch or dinner meal. Since this salad is simple and straightforward, the better the ingredients, the better the salad. I used basil and tomatoes from my garden, but whatever you use, make sure it’s ripe and good quality, caprese salad will be best in summer when tomatoes and basil are at their prime. For a twist, I’ve also used grape tomatoes sliced in half and baby mozzarella balls for a caprese salad served in a bowl.
-1/2 c balsamic vinegar
-2 large ripe tomatoes, sliced
-salt and peppepr
-1 ball fresh mozzarella sliced
-handful of fresh basil leaves
In a small saucepan, bring the vinegar to a simmer over medium heat. Continue to simmer until it’s reduced by half, about 10 minutes, then set aside to cool. Once reduced vinegar is properly cooled, arrange tomato slices on a plate and sprinkle with salt and pepper, then top each tomato slice with a slice of mozzarella and a basil leaf. Sprinkle a little more pepper over everything, then drizzle the balsamic over everything and serve.
