Recipe Wednesday: Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Reduction


The Caprese salad is one of Italy’s most classic summer salads. Traditionally tomatoes are paired with fresh basil and mozzarella cheese. A drizzle of olive oil and balsamic vinegar, reduced down to a syrup, finishes off the refreshing starter. Some chef’s will pair the tomatoes with a variety of cheeses such as goat or feta. The choice is yours but to make it a true Caprese salad, be sure to use fresh mozzarella from the gourmet cheese stand in your local grocery store.

Serves 4

3 Ripe Tomatoes

1 Container of Fresh Mozzarella rounds or logs
12 Fresh Basil Leaves
Bottle of Extra Virgin Olive Oil

1 cup Balsamic Vinegar

Salt and Pepper to taste

Slice the tomatoes into ¼-½ thick rounds. Slice your mozzarella the same way. De-stem your basil leaves.

Pour the balsamic vinegar into a small saucepan and place on a medium-high heat. Bring to a boil and reduce the heat to medium-medium low. The idea is to create a syrup by evaporating the amount of water in the vinegar. This should take just a few minutes. There are sugars in the balsamic vinegar so be careful not to overcook the reduction or it will burn.

Begin plating up your salads by placing a slice of tomato on the plate and then layer with mozzarella, basil. Continue layering until there are three of everything on the plate. Finish the plate with a drizzle of Olive Oil, Balsamic Reduction, and a sprinkle of salt and pepper. Enjoy!

2010 Tupelo Country Club Invitational

Cooking Demonstration

Chef James Allen