Caprese Salad with Balsamic Reduction
There’s nothing better than a salad with fresh Heirloom tomatoes. Grab some from your garden or at your local farmer’s market or produce store and try this delicious recipe for caprese salad.
Yield: 10 servings
1 cup balsamic vinegar
¼ cup honey
2 tbsp. extra virgin olive oil
3 large Heirloom tomatoes, cut into
10 ½ oz. slices fresh mozzarella cheese
¼ tsp. sea salt
¼ tsp fresh ground black pepper
8 to 21 large fresh basil leaves
½ to 1 cup fresh blueberries, raspberries, or blackberries
1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring mixture to a gentle boil, reduce heat to low and simmer until vinegar mixture has reduced to ½ cup, about 10 minutes.
2. Remove pan from heat and whisk in olive oil and set aside.
3. Arrange alternate slices of tomato and mozzarella on a serving platter. Sprinkle with salt and pepper and arrange basil leaves over tomato and cheese slices.
4. Before serving, sprinkle blueberries or raspberries over basil and drizzle balsamic reduction over salad before serving. If not serving until later, cover salad and refrigerate until ready to serve.
Nutritional Information: 130 Calories per serving; 6g Fat; 16g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 309mg Sodium
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