I know – Caprese Salad recipes are a dime a dozen on the interwebz. But what the heck – what’s one more?
Since we are absolutely overwhelmed with tomatoes right now, we’ve been eating the dickens out of this; it’s just a lovely dish. The first time I made it I used a balsamic vinaigrette, which was nice, but made the salad kind of “muddy” looking. Afterwards, I began making a reduction of the balsamic and I couldn’t be more pleased with it; it adds a ton of flavor to the dish.
Also, my sweet basil has been struggling a bit this season but the Thai basil has gone absolutely nuts, so I’ve been using that instead. Thai basil is more “peppery” than sweet basil, and has licorice undertones; it makes an interesting addition to this ubiquitous summertime salad.
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- 1 large tomato, sliced
- 4 slices fresh mozzarella cheese
- 8 leaves fresh Thai basil
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1 teaspoon honey
- 1 sprig fresh rosemary
- Make the reduction: Whisk together the balsamic vinegar and honey in a small saucepan. Add the rosemary and bring to a boil over high heat. Reduce the heat slightly and continue cooking, stirring occasionally, until the mixture begins to thicken a bit. Remove from the heat and allow to cool.,
- Drizzle about 2 tablespoons of the balsamic reduction on a large plate. Arrange the tomato and mozzarella slices with the basil on top of the reduction. Drizzle with the olive oil and serve.
- Nutrition (per serving): 258 calories, 20.7g total fat, 25.2mg cholesterol, 130.1mg sodium, 284.8mg potassium, 10.6g carbohydrates, 1.3g fiber, 8.2g sugar, 7.2g protein