Caprese salad with balsamic reduction

This recipe from The Pioneer Woman is a classic and easy recipe to assemble.  It is also a perfect side dish to any Shavuot meal.
2 c. balsamic vinegar

whole ripe tomatoes, sliced thick

12 oz. mozzarella cheese, sliced thick

fresh basil leaves

olive oil, for drizzling

kosher salt and freshly ground black pepper

  1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
  2. When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
  3. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Balsamic Reduction directions:

Pour it into a small saucepan and bring it to a gentle boil over medium to medium-low heat.

Let the balsamic reduce for a good ten to twenty minutes, depending on how much you’re reducing. It’ll slowly start to thicken. Remove it from the heat when it’s a nice, thick (but still pourable) glaze.

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