The simplest and most exquisite salad of all …

Caprese Salad

Number of Servings: 4

Salad Ingredients:

Balsamic Vinegar, or a Balsamic reduction (recipe follows)

4 medium/large field-ripened tomatoes; or 6-8 Campari tomatoes, sliced into ¼ inch slices
1 bunch of fresh basil leaves
1 pound of fresh mozzarella cheese, sliced into ¼ inch rounds

Extra-virgin olive oil
Sea Salt; Freshly ground black pepper

Method:

1. Make a balsamic reduction: Pour about 1 cup of balsamic vinegar (you can use a plain, inexpensive variety for this purpose).  Over medium-high heat, reduce the vinegar until it has a thick and syrupy consistency, and has reduced to about ½ cup.   Remove from heat and stir in 2 teaspoons corn syrup.  Cool, and pour into a squeeze bottle.   Alternatively, you can purchase a balsamic glaze in a squeeze bottle.
2. On a serving platter, drizzle a little olive oil and the cooled balsamic reduction.
3. Arrange a layer of tomato slices on the platter; lightly sprinkle with salt and pepper.
4. Arrange a basil leaf or two (depending on the size) on top each tomato slice.
5. Place a round or two of cheese on top of the basil.
6. Lightly sprinkle with salt and pepper.
7. Drizzle a little olive oil and balsamic reduction over all.
8. Serve immediately.

Questions and comments are always welcome        alex@chilipeppersandpears.com ^[1]