- 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:
- reduce: to decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.
The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.
Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.