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Caprese Salad Recipe

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This recipe for Caprese Salad is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs Ripe tomatoes, (3-4 med) sliced
12-16 oz Fresh mozzarella, sliced
1 bunch Fresh basil, (⅓ cup basil leaves)
3 Tbsp Extra virgin olive oil, for drizzling
½ tsp Sea salt, or to taste
¼ tsp Black pepper, or to taste
2 Tbsp Balsamic glaze, added to taste (opt)

Balsamic Glaze
1 cup balsamic vinegar
½ Tbsp honey, (optional)

Pour 1 cup balsamic vinegar into a saucepan and add ½ Tbsp honey (if using).

Bring to a low boil, then reduce heat to keep at a simmer for 12-15 min.* Stir occasionally until reduced by half and lightly coats the back of a spoon. It will thicken more as it cools. Transfer to a mason jar or air-tight container, let cool to room temp then refrigerate for 3-4 weeks.

Recipe Notes:
*Reduction time depends on the surface area of your saucepan - a larger saucepan will reduce faster.
Directions:
Directions:
Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

 

 

 

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