This is my twist on a Caprese Salad. It’s definitely one of my favorite sides during the summer time when tomatoes are at their peak, but I couldn’t resist when I saw tomatoes and basil in the fridge this morning! Not only is this salad a wonderful addition to any cut of steak or chicken, but would be perfectly delicious filling a whole plate in my house!
I used a simple balsamic reduction, which results in a pretty presentation and gorgeous flavor! You will literally start putting it on everything after the first time you make it.
I say “my twist,” because traditionally caprese salads are made with thick cuts of fresh mozzarella cheese. This is absolutely wonderful, but sometimes I am just in the mood for something lighter and less over powering to the beautiful ripe tomatoes. In this recipe, I’ve decided to include shavings of Parmigiano Reggiano instead of thick cuts of mozzarella. You are more than welcome to stick with the traditional ways!
- 2 Cups Balsamic Vinegar
- 3 Whole Ripe Tomatoes, Quartered
- 1 cup Shaved Parmigiano Reggiano
- Fresh Basil Leaves
- Fresh Mint Leaves
- Olive Oil, For Drizzling
- Sea Salt And Freshly Ground Black Pepper
- Pour the balsamic vinegar into a small saucepan and bring it to a gentle boil over medium to medium-low heat. Let the balsamic reduce for a good ten to twenty minutes, depending on how much you’re reducing. It’ll slowly start to thicken. You can get a pretty good idea of when the reduction is has become the best consistency because the balsamic will hold a separation when you run your spoon through it. (The reductions will also become thicker as it cools).
- Cut the tomatoes into thick quarters and place onto a plate. Add basil and mint leaves throughout the tomatoes, more or less depending on your preference. Drizzle the olive oil and balsamic reduction over the herbs and tomatoes. Top with shaved Parmigiano Reggiano and add cracked black pepper and sea salt.