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.
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
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.
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.
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Pingback: Mozzarella and Tomatoes – Post #3 – Chicken Caprese Grilled Sandwiches | Ruf Love