Dear Caprese Salad,
You had me at mozzarella. Remember the first time we met? Me neither. It was so long ago. Look at you, flaunting your perfectly ripe tomatoes and your bright green basil leaves. Oh how you complete me. Let’s run away together….preferably to a far away place like Italy….where the basil plants never die….
Slice tomatoes and fresh mozzarella. Arrange alternating tomatoes, mozzarella and whole basil leaves (preferrably not from a dying basil plant) on a plate. Season with salt.
You may not know it, but this salad is naked.
There. That’s better. Balsamic reduction should always be required.
To make balsamic reduction, pour some balsamic vinegar into a saucepan. Turn your ventilation on cause it’s gonna get vinegary up in here. Bring to a boil on med-hi heat and reduce to a simmer. Simmer until reduced by half. Chill to thicken. If you are impatient like I am, pour it into a bowl and put it in the freezer for 5 minutes. Drizzle over salad.
I could eat this foreva.
Basil plant update: Critical condition. On life support. Poor prognosis. Basil leaves for this recipe were from Sprouts. 🙁