Thursday, January 19, 2012

Insalata Caprese

Seriously one of my favorite summer-time things to make. But, even though it's mid winter, it was time to make this because I finally got around to making the balsamic reduction I've always wanted to! This makes a great light meal with a ramekin of potato gratin, hunk of baguette, and a glass of white wine.

Insalata Caprese

2 large ripe tomatoes (or large cherry tomatoes), sliced 1/3" thick
1 handful basil leaves (roughly torn if using cherry tomatoes)
1 mozzarella ball, cut into 1/4" slices (then quartered if using cherry tomatoes)
1 Tbs. olive oil
1 Tbs. balsamic vinegar (or 1 tsp. balsamic reduction, recipe here)
salt and pepper (to taste)

1. Arrange caprese salad: tomato slice, leaf of basil, mozzarella, repeat, in a centric circle.
2. Drizzle olive oil over salad, following the pattern. Same with balsamic. Grate fresh pepper over salad, and serve.

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