Caprese Salad with Balsamic Reduction

A simple yet stunning salad of fresh tomatoes, mozzarella, and basil, drizzled with a luscious balsamic reduction. The perfect appetizer or light lunch, it's a symphony of flavors and textures that will transport you to the sun-drenched hills of Italy.

In the annals of culinary history, few dishes are as iconic as the Caprese salad. Its origins are shrouded in mystery, but it is believed to have emerged in the early 20th century on the sun-kissed isle of Capri. Legend has it that a local innkeeper, inspired by the vibrant colors of the Italian flag, assembled a salad of ripe tomatoes, creamy mozzarella, and fragrant basil. The result was an instant sensation, a culinary masterpiece that has stood the test of time.

Prep time: 15 | Cook time: 5 | Serves: 4

Ingredients

• 1 pound ripe tomatoes, cut into 1-inch cubes
• 8 ounces fresh mozzarella, cut into 1-inch cubes
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the tomatoes, mozzarella, and basil.
2. In a small saucepan, combine the olive oil, balsamic vinegar, and honey.
3. Bring to a simmer over medium heat and cook until the mixture has thickened and reduced by about half, about 5 minutes.
4. Pour the balsamic reduction over the salad and toss to coat.
5. Season with salt and pepper to taste.

Why It Works

• The combination of fresh, ripe tomatoes, creamy mozzarella, and aromatic basil creates a harmonious balance of flavors and textures.
• The balsamic reduction, with its rich, sweet-tart notes, adds a layer of complexity and depth to the salad.
• The simplicity of the dish allows the freshness of the ingredients to shine through, resulting in a light and refreshing meal.