Welsh Family Kitchen
Caprese Salad with Balsamic Reduction
1 cup balsamic vinegar
1/4 cup honey
3 large tomatoes, cut into 1/2-inch slices
1 (16 ounce) package fresh mozzarella cheese, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.
2017-09-21: served with roasted asparagus and crab imperial to Cousin Henry Hensel.
2017-09-08: Added to Cookbook.
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