Quarantine has gotten us baking, cooking, painting, working out, and doing other activities. If you’re truly honest with yourself then you will admit that it’s more of baking and eating and less of working out so we have come up with the Caprese salad recipe.
With newly discovered talents including making sourdough bread and pizza from scratch (even the bread yeast), we do require a health break once in a while.
However, this recipe is not it. Caprese salad is our excuse to indulge in some Italian delights more, reminisce about that Tuscany trip, while we sip on some pinot grigio.
The recipe is simple but the flavors are packed with depth and nostalgia.
Ingredients For Caprese Salad
• 2 cups balsamic vinegar
• 3 ripe tomatoes
• 12 ounces fresh mozzarella, thickly sliced
• Large bunch of fresh basil leaves
• Olive oil, for drizzling
• Large pinch kosher salt
• Large pinch freshly ground black pepper
Method For Caprese Salad
Bring the balsamic vinegar to a gentle boil in a saucepan and cook it till it is reduced to a nice, thick, pourable glaze.
Cut the tomatoes into thick slices. Think #monaco biscuit sizes thickness. Arrange them on a plate alternating them with mozzarella slices of a similar thickness. Tuck whole basil leaves on in between and drizzles the balsamic vinegar reduction onto it. Top it off with a drizzle of olive oil and sprinkle some salt and pepper.
Thank us later.
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