- Prep time
- 15-20 minutes PT20M
- Cook time
- N/A PT0
- 4-8 servings
Summer’s in the heir, and it’s the perfect time for a caprese salad! Try this quick and easy summer recipe with organic heirloom tomatoes.
- 2 cups balsamic vinegar
- 2 pounds assorted heirloom tomatoes
- 2 fresh mozzarella balls, ovoline
- 1 bunch fresh basil leaves
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil
- Kosher salt and cracked black pepper to taste
Pour balsamic vinegar into a small saucepan and place on stovetop over high heat. Bring to a rolling boil, then reduce heat to low. Add garlic and simmer until vinegar is reduced to about ¼ its original volume.
Slice tomatoes into wedges. Cut mozzarella into ¼-inch-thick slices. Tear basil leaves into coarse pieces.
Combine tomatoes, mozzarella, garlic and basil on a serving platter. Season to taste with salt and pepper. Drizzle with balsamic reduction and olive oil just prior to serving.
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. reducereduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.