Caprese Salad with Balsamic Reduction Sauce

First let's make the Balsamic reduction sauce for the caprese. Balsamic reduction sauce takes a bit of time, attention and patience. Much like risotto but smellier. I'm going to warn you right now, open some windows! Please don't let this deter you. It is totally worth the stink and the time.

Honestly, you can use 1 Cup or you can use a whole bottle of Balsamic vinegar. It will reduce in volume by half. It all depends on how much you like on your caprese.

Measure out your balsamic vinegar. Bring it to a light boil. Stir it often so as to keep it from sticking to the bottom. Babysit this sauce or it will burn.

It will need to reduce for about 10 to 20 minutes. It should be so thick that it coats the spoon lightly when brought out of the sauce. 

When it has reduced, remove from heat. Let it cool for about a minute or two. Then pour into a container. If you put it into the fridge it will cool more quickly without sacrificing flavor or consistency. I pour mine into a old jam jar and leave the lid off while it cools. When I serve the caprese salad, I place a spoon into the jar and allow my guests to glaze their salads to their liking.

I have to apologize for not having pictures of my reduction sauce. I accidentally erased them from my phone. Ugh!

Now for the main event, our caprese salad! As you can tell by the photo, not all of my tomatoes are the same variety. These were purchased at the farmers market. Two are big boy, the other is a yellow variety, and one of them is red on the outside and colorful on the inside. I know I've said it before, but I love color. It can add a little something special to dish without loosing the flavor we have all come to expect.

Slice your tomatoes into medium width slices. Set them aside

Next slice your mozzarella into similar size slices. Set them aside.

Thirdly, we are going to julienne the basil leaves. Basil leaves julienned create beautiful ribbons that increase the presentation of an already pretty dish.

Take the basil leaves and stack about 5 or so on top of each other. Next, roll them like a cigar. Hold them in place and slice into small ribbons. 

Set aside.

When it comes to plating the dish, this will go quickly! 

Start with tomato, then mozzarella, and continue alternating until you run out of supplies.

Salt and pepper to taste.

Next drizzle extra virgin olive oil over the rows of lovely tomatoes and cheese. You are almost done!

Grab the julienne basil you worked so hard on and sprinkle liberally, but purposefully over your caprese salad. Doesn't it smell amazing?! I love basil. It just smells like summer to me.