Caprese Salad With Balsamic Reduction

Caprese Salad With Balsamic Reduction

by Diane Clark

This tomato and Mozzarella cheese salad is so easy to make and such a wonderful way to start an Italian meal. It’s also an ideal dish to take along to a party.

  • Serves: 4
  • Preparation Time: 20 minutes

Balsamic Reduction Method & Ingredients

  • 250ml balsamic vinegar
  • 4 tbs honey

Stir the balsamic vinegar and honey together in a small saucepan and place over a high heat. Bring to the boil, reduce heat to low, and simmer until the vinegar mixture has reduced – about 10 minutes. When cool, tip into a jar with a lid and keep until ready to use.

Caprese Salad Ingredients & Method

  • 3 Beefsteak or large tomatoes
  • 500g Buffalo Mozzarella cheese, sliced
  • 4 tbs extra-virgin olive oil
  • ¼ tsp salt & ¼ tsp ground black pepper
  • A few olives
  • Handful of fresh rocket leaves
  • Small handful of pine nuts
  1. Slice the tomatoes and arrange the slices of Mozzarella and tomato in layers, on a serving dish.
  2. Dress with rocket leaves, olives and pine nuts.
  3. When ready to serve, drizzle the balsamic reduction and olive oil over the dish.