Salads |
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Caprese Salad II - 2015
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Bring balsamic vinegar to a gentle boil over a low heat. Cook until reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow to cool before serving.
Arrange tomatoes on a platter, alternating with mozzarella slices and whole basil leaves.
Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Sprinkle on salt and pepper.
- 2 cups balsamic vinegar
- 3 ripe tomatoes, sliced
- 12 ounces fresh mozzarella, sliced
- Large bunch fresh basil leaves
- Olive oil, for drizzling
- Large pinch kosher salt
- Large pinch freshly ground black pepper
PREPARATION
Bring balsamic vinegar to a gentle boil over a low heat. Cook until reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow to cool before serving.
Arrange tomatoes on a platter, alternating with mozzarella slices and whole basil leaves.
Drizzle on the balsamic reduction. Then drizzle olive oil in a thin stream over the top. Sprinkle on salt and pepper.
