A Caprese salad is super simple to make, and it only requires that you use the best ingredients available to experience this dish at its best.
In this case, I had a tomato that was just ready to be picked. There was a light rain shower, then the sun came out, and I went and picked it from the vine – drops of rain still on the tomato – along with the basil.
That might sound too convenient or made up, but it’s actually how it happened, and it was a beautiful thing to experience – even magical.
So, this dish is really meant to celebrate that.
Salt (to taste)
Pepper (to taste)
For the balsamic reduction, simply add 4 tablespoons of balsamic vinegar to a medium heat pan, and reduce it until it thickens to the consistency of a thin syrup. Once this is done, quickly transfer it from the pan to a bowl so that it doesn’t over thicken or scorch.
For the salad, just layer sliced tomatoes, sliced mozzarella, and basil. Drizzle with your balsamic reduction and a bit of olive oil, then season with salt and pepper.