Easy Caprese Salad

Nothing quite says summer like a fresh caprese salad. The mix of tangy balsamic with juicy tomatoes and garden-fresh basil is the perfect balance of flavors. If you’re feeling adventurous, we like to make ours more summer-y by subbing out the tomatoes for grilled watermelon and using crumbled feta in place of mozzarella.

Yield

8

Prep time

25 Min

Cook time

15 Min

Total time

40 Min

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EASY CAPRESE SALAD

The mix of tangy balsamic with juicy tomatoes and garden-fresh basil is the perfect balance of flavors.

Ingredients

• 2 cups balsamic vinegar
• 3 ripe tomatoes (alternatively, grilled watermelon cut into square slices)
• 12 ounces fresh mozzarella, thickly sliced (alternatively, 1 c crumbled feta)
• Large bunch fresh basil leaves
• Olive oil, for drizzling
• Large pinch kosher salt
• Large pinch freshly ground black pepper

Instructions

1. Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. As a side note, your house may get stink a bit of vinegar, but maybe you’re into that. Allow the reduction to cool to room temperature before you serve it.
2. (If you want to try the watermelon version, now is the time to skip to the “Alternate Version” listed below)
3. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
4. Drizzle on the deliciously thick balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

Notes:

ALTERNATE VERSION

After following the directions above to create your balsamic glaze, prepare your watermelon. Cut your watermelon and stand cut side down on a cutting board to slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Heat a nonstick grill pan (or grill) over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, arrange grilled slices of watermelon on a platter and top with fresh basil and a tablespoon of crumbled cheese. Lightly drizzle olive oil and balsamic syrup. Dust with black pepper and serve immediately.

Source: foodnetwork.com

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