I want to share a recipe that speaks for itself and epitomizes true summery meal or a side dish – caprese salad with balsamic reduction. Its a well conceived Italian salad which is downright delicious. To make this salad mouthwatering delicious, good quality and fresh produce is paramount. I reckon it makes all the difference.
Fresh real ingredients excites me completely. I wish I had my own kitchen garden from where I could get fresh organic produce. Yesterday I hauled some fresh herbs and ripe tomatoes from the the gourmet store near my house and immeditaly knew that I had to cook caprese salad. Having an aged balsamic vinegar in my pantry was a cherry on the cake. The sweet perfumed basil, the the juicy tomatoes and the soft cheese balls is simply great. Then the balsamic glaze adds the sweet and tangy zing and bring the whole dish together. So as we are almost nearing the end of summers and welcoming the monsoons, lets toss up this stunning salad for a family treat!
INGREDIENTS: (For 2 – 3 people)
- 4 medium sized ripe tomatoes, cut into wedges
- 5 – 6 pieces bocconcini or fresh mozzarella balls
- 14 – 15 fresh basil leaves, roughly chopped
- 1/2 cup balsamic vinegar
- 1 1/2 tbsp honey
- extra virgin olive oil, to drizzle
- freshly grounded black pepper, to taste
- salt, to taste
- In a saucepan mix the balsamic vinegar and honey. Now put in on medium heat and let it reduce to half.
- Once it has reduced, take it off the heat and let it cool completely at room temperature. Add 5 – 6 roughly chopped fresh basil leaves.
- In a bowl put the tomato wedges and sprinkle with little salt and set aside for a couple of minutes.
- In a salad serving bowl place the tomatoes, roughly chopped basil leaves and bocconcini or fresh mozzarella balls. Drizzle generous amount of extra virgin olive oil.
- Evenly sprinkle grounded black pepper and salt generously on the salad.
- Just before serving drizzle with the balsamic glaze and serve immediately.
Enjoy the freshness!