Recipe of the Week

Caprese Salad

Shop the market for your tomatoes, basil, and cheese and use this Caprese salad recipe for an appetizer, side dish, or even a main course!

Ingredients

  • 2 cups balsamic vinegar
  • 3 whole creole tomatoes
  • 1 large diameter cucumber
  • 12 ounces fresh mozzarella cheese
  • Fresh basil leaves
  • Olive Oil (for drizzling)
  • Salt and pepper to taste

Directions

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat and cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl. Allow to cool.

While the balsamic glaze is cooking, thickly slice tomatoes, cucumber and mozzarella.

When you're ready to serve, arrange tomato, cucumber and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction.

End with a sprinkling of salt and black pepper. Delicious as is, or served as lunch with market-fresh bread!

Extras: Try an infused olive oil for an extra kick! Experiment with herbs other than basil for a different flavor!

Designed by Jamacia Cass, modified from: thepioneerwoman.com/cooking/caprese-salad

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