When it comes to making Caprese Insalata, the salad is only based on a limited number of ingredients, so it’s all about selecting the freshest ones you could find- moist mozzarella cheese, meaty and juicy tomatoes, and fragrant basil.  The simplicity of the salad is its beauty, as it perfectly combines textures, flavors, and freshness into one dish.

Taking the extra step to make a balsamic vinegar reduction adds to the final presentation and flavor profile of the Caprese Salad.  The dark, glossy syrup adds a sweet and tart flavor that makes this salad ever more so divine!

Total Time: 1hr

Yield: 4 servings

Ingredients:

Balsamic Vinegar Reduction:
balsamic vinegar
2 bay leaves
4 tbsp. honey

Caprese Salad:
1/2 lb. fresh mozzarella
2 tomatoes (beefsteak or heirloom tomatoes)
1/4 cup fresh basil leaves
4 tbsp. extra virgin olive oil
4 tbsp. balsamic vinegar reduction
salt and pepper to taste

Instructions:

Balsamic Vinegar Reduction:
1) Pour balsamic vinegar into a heavy bottomed pot and place over medium heat.
2) Add in honey and bay leaves. Bring to a boil, then adjust the heat for a slow simmer.  Continue for approximately 1 hr, until the vinegar slowly reduces to about 30% of its original volume and begins to look like a glaze/syrup consistency.
3) Remove bay leaves.  Store syrup in a sealed container in the refrigerator until ready to use.

Caprese Salad:
1) Slice mozzarella and tomato into 1/4″ thick slices.  Arrange on serving plate.
2) Wash and gently pat dry basil leaves.  Tuck the leaves between the mozzarella and tomato slices.
3) Drizzle with olive oil and balsamic vinegar reduction.  Season with salt and pepper.

Tips:

Be sure to open a window while making the balsamic vinegar reduction; otherwise, you might be overwhelmed by the vinegary fumes.  As for choosing the type of vinegar to use, I would suggest choosing one that is not so expensive.  Since you will be enhancing the flavor of the vinegar with bay leaves and honey, there’s no need to opt for a high-end balsamic vinegar for the purpose of reducing it anyway.

You can prepare this salad in advance and store in the refrigerator.  However, because the vinegar will seep into the mozzarella, it may be better presentation-wise to drizzle the olive oil and balsamic vinegar reduction right before you’re ready to serve.