Caprese Salad

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.

Caprese Salad. A lovely salad of sliced tomato, mozzarella, and fresh basil leaves gets a drizzle of sweet, tangy balsamic vinegar reduction.

Click the image to enlarge

Caprese Salad
Serves: 2
  • 1 large tomato, sliced
  • 4 slices fresh mozzarella cheese
  • 8 leaves fresh Thai basil
  • 2 tablespoons olive oil
  • Balsamic Reduction
  • 1/2 cup balsamic vinegar
  • 1 teaspoon honey
  • 1 sprig fresh rosemary
  1. [i]Make the reduction[/i]: 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.,
  2. 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.
  3. 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

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