We’re kinda lucky. My parents had an overabundance of tomatoes from their garden and we had friends offer us fresh basil anytime! We ate of these perfect summer treats for a few days. I never, ever tire of Caprese Salad, but I don’t mind changing it up a bit either. I’ve got three recipes on three separate posts for you.
CAPRESE SALAD
INGREDIENTS
10 beefsteak or heirloom tomatoes slices
10 mozzarella slices, about 1/4″ thick
10 basil leaves
1/2 C balsamic vinegar
1/2 C brown sugar
extra virgin olive oil, to taste
salt and pepper to taste
DIRECTIONS
1. Combine balsamic vinegar and brown sugar in small pan. Bring to a boil. Reduce heat and simmer for about 5 min or until it coats the back of a spoon. Place in bowl, cover, and let cool in refrigerator for 3o min.
2. Layer a slice of tomatoes, mozzarella then basil. Repeat with remaining slices.
3. Sprinkle with salt and pepper. Drizzle oil and balsamic reduction.
Notes:
Depending on your quality of balsamic vinegar and the sweetness you desire, 1/2 C of brown sugar may be too sweet. The “better” your vinegar, the sweeter it is. Adjust the sugar accordingly.
Ruf Love 
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