Friday, May 31, 2013

Caprese Salad with Balsamic Glaze

Now that (I think) summer has finally arrived, I thought I'd share one of my favorite recipes:  Caprese Salad with Balsamic Glaze.  Just thinking about it makes my mouth water.  

It's a great summer salad:  cherry or grape tomatoes, fresh basil, fresh mozzarella and a sweet/tart balsamic glaze.  Very simple, very elegant and always delicious.  It makes a great side salad or a meatless meal.


Caprese Salad

1 pint Cherry Tomatoes
1 fresh ball Mozzarella
5 large Basil leaves
3/4 Cup Brown Sugar
1/4 Cup Balsamic Vinegar
1/4 Cup Water

In a small saucepan, combine the brown sugar, water, and balsamic vinegar.  Stir together and heat over low until in comes to a boil.  Let boil for 30 seconds and remove from heat.  Let cool.  This will make enough glaze for 3 or 4 salads.

Wash and  prep the tomatoes by cutting each cherry tomato in half.  Place in a medium-sized bowl.  Next, prep your mozzarella by cutting the ball into small bite-size pieces.  Add to the bowl with the tomatoes.  Now, shred the basil and add to the tomatoes and mozzarella.  Use your discretion on the basil - you can always add more if you like.

Once balsamic glaze is cool to touch, drizzle over the salad and toss to combine.  A little of the glaze goes a long way.  Sprinkle with black cracked pepper before serving.  Delicious!

To save the extra glaze - place in sealed container (like an old small jar) and it should keep for 3-4 weeks on the shelf.

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