Heirloom Caprese Salad
It's definitely summertime with these sweet and juicy tomatoes!
- 2 medium heirloom tomatoes; sliced thick
- 12 ounces of fresh mozzarella cheese
- Drizzle of olive oil
- Drizzle of balsamic reduction
- About 10 fresh basil leaves
- Sprinkle of salt and pepper
Arrange tomato and mozzarella slices on a platter. I also added the mini mozzarella balls because I had them left over and they are so cute! They make a great addition to the salad. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, be sure you are getting a little bit on each slice. Do the same with the balsamic reduction.
End with a sprinkling of salt and black pepper. ****TIP: If you want to make your own balsamic vinegar reduction, its super easy! In a small saucepan, bring about 2 cups of balsamic vinegar to a boil over medium-low heat. 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!