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 @culinarybutterfly on Pinterest.
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|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 2 large Roma tomatoes ripe sliced 1/4 inch thick
- 8 slices mozarella cheese sliced 1/4 inch thick
- 8 large basil leaves roughly chopped
- 2 tablespoons olive oil
- 1 1/2 cup balsamic vinegar
- Bring the balsamic vinegar to a simmer on low heat for 30 minutes or until the liquid reduces in half and becomes thick like syrup. Transfer the balsamic reduction to a bowl and set aside to cool.
- Layer the tomatoes and cheese on a platter alternating each. Sprinkle the fresh basil between and over the Caprese salad.
- Using a spoon, drizzle the olive oil and balsamic reduction back an forth over the Caprese salad. Top with fresh cracked salt and pepper and refrigerate until ready to serve.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com