CAPRESE SALAD WITH BALSAMIC GLAZE
Ever had one of those days when you crave something fresh, light, yet utterly flavorful? Yep, we all have. That’s when Caprese Salad with Balsamic Glaze comes to the rescue! It’s easy, it’s simple, and believe me, it’s so delicious.
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Ingredients
- Tomatoes: 4 of them nice and fresh, medium-sized. That’s around 1 lb, or 500g if you prefer.
- Mozzarella cheese: One ball should do it. We’re talking about 7 oz or 200g.
- Basil leaves: Fresh please. You’ll need around 15-20 leaves.
- Olive oil: 2 tablespoons – that’s about 30 ml or 1 fl oz.
- Salt and Pepper: A teaspoon of salt 5g or 0.18 oz and a half teaspoon of pepper (2.5g or 0.09 oz) should be enough.
- THE BALSAMIC GLAZE:
- Balsamic vinegar: A cup will do – that’s 240 ml or 8 fl oz.
- Brown sugar: 2 tablespoons. In other words 30g or 1 oz.
Instructions
- Balsamic Glaze Time: Grab a saucepan. In it, mix your balsamic vinegar and brown sugar. Let it simmer until it’s thickened – about 10 minutes should do it. Then let it cool.
- Chopping Block: Get those tomatoes and cheese sliced up. About 1/4 inch thickness is perfect.
- Building Blocks: Now, let’s assemble. Layer your tomatoes, cheese, and basil leaves on a plate, alternating to create a nice pattern.
- Dress It Up: Drizzle that lovely olive oil over your assembled salad, then season with your salt and pepper.
- Glorious Glaze: Finally, drizzle your cool balsamic glaze over the top. Trust me, this is the cherry on top!
- A FEW HANDY TIPS
- Choose firm, ripe tomatoes for a real punch of flavor.
- You can store leftover balsamic glaze in an airtight container in the fridge.
- For an extra kick, try using extra virgin olive oil.
Notes
Choose firm, ripe tomatoes for a real punch of flavor.
You can store leftover balsamic glaze in an airtight container in the fridge.
For an extra kick, try using extra virgin olive oil.
You can store leftover balsamic glaze in an airtight container in the fridge.
For an extra kick, try using extra virgin olive oil.
