Italian Caprese Salad with Balsamic Reduction is always been one of my favorite dishes to make when I want a deliciously light lunch or impressive appetizer for gatherings. The classic combination of sliced tomatoes and Mozzarella cheese topped with fresh basil is even better when adding a homemade balsamic reduction to create the subtle essence of sweet and sour with every bite.
Balsamic reduction is extremely simple to make. Using a quality balsamic vinegar is the key to getting that strong distinct flavor that also pairs beautifully with salmon, chicken, and pork. One surprising option is drizzled reduction over a slice of New York-style cheese cake topped with raspberries for a dessert that will wow your toughest food critique guest.
There is one rule that applies when making balsamic reduction. Since balsamic vinegar is acidic, you must reduce it in a non-reactive pan including stainless steel, enamel coated, or a glass vessel. This prevents the reduction from forming a bitter flavor created when the balsamic reacts to either aluminum, copper, or cast-iron pans. Remember to refrigerate any unused balsamic syrup and enjoy it within two weeks.
If you happen to be a Burrata cheese fan like I am, you will enjoy my other Caprese dish using this dreamy cheese option. Find that recipe here!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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