A highlight of tomato season, Caprese salad is made from ripe, red tomato; fluffy, white mozzarella; and fragrant leaves of green basil — echoing the colors of the Italian flag.
Ingredients1/4 burrata cheese ball 3 ounces mesclun mix 2 tablespoons extra virgin olive oil Salt and pepper to taste 2 ounces diced fresh tomatoes 1 ounce sun-dried tomatoes, cut in matchsticks 1/2 ounce fresh basil leaves, cut in matchsticks 2 tablespoons balsamic reduction Chopped fresh parsley (optional) Balsamic reduction 1 liter aged balsamic vinegar 1 tablespoon sugar (optional)
- In a bowl toss mesclun mix with half the olive oil and salt and pepper to taste. Arrange on a plate.
- Top with diced tomatoes, cheese. Throw a pinch of salt and pepper on top and drizzle with the remaining olive oil. Add the sundried tomatoes and basil. Drizzle the balsamic reduction either over the entire plate or on the side. Garnish with chopped parsley.
- In a saucepan over high heat, bring the balsamic vinegar to a boil, then turn down the heat to medium-low and simmer. Stir to prevent from burning or scorching. Cook down by half or two-thirds until the vinegar is syrupy and coats the back of a metal spoon.
- As the vinegar reduces it will naturally sweeten. If you wish it to be sweeter, add the sugar during the cooking process, stirring until it dissolves.
- Pour ice and cool water into a bowl. Remove the reduction from the heat and pour into a squeeze bottle, secure top, and place in the ice bath. After about 20 minutes, the reduction will thicken and be ready to use. Makes 1/3 to 1/2 liter.