Caprese Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Basil, fresh leaves
  • 3 Tomatoes, whole Ripe Thick

• Condiments

  • 2 cups Balsamic vinegar

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 12 oz Mozzarella cheese, Thick

Found on thepioneerwoman.com

Description

Ingredients

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Olive Oil, For Drizzling
• Kosher Salt And Freshly Ground Black Pepper

Directions

• 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. 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. 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.