Caprese Salad with Balsamic Reduction
User Reviews
5
Caprese Salad with Balsamic Reduction
Description
Caprese Salad with Balsamic Reduction highlights the simple combination of sliced fresh mozzarella cheese and vine-ripened tomatoes layered with fresh basil leaves. The focal point is the balsamic reduction made by gently simmering balsamic vinegar with optional allulose until thickened, providing a glossy, flavorful accent that enhances the salad's fresh elements. The olive oil drizzle and seasoning of sea salt and freshly ground black pepper add depth and seasoning to the vibrant ingredients.
This salad offers a fresh, cool texture contrast between the soft mozzarella and tomatoes, enhanced by the sweet yet tangy balsamic glaze. Preparing the balsamic reduction low and slow avoids burning and ensures a smooth syrup consistency. The salad is best served immediately after assembly to retain the freshness of its ingredients and the texture of the cheese and tomatoes.
Leftover balsamic reduction can be stored in an airtight jar in the refrigerator for up to one month and used on other salads or dishes, while the assembled salad leftovers should be kept chilled and consumed within several days to maintain quality.
Ingredients
- 16 ounces mozzarella cheese sliced, fresh
- 3-4 tomato sliced, vine ripe
- ⅓ cup basil fresh leaves
- sea salt flaked
- black pepper ground
- olive oil drizzle of
- 1 cup balsamic vinegar
- 1 tablespoon allulose optional, confectioners
Instructions
- Add the balsamic vinegar and allulose to a saucepan and whisk to combine. Simmer on low heat, whisking often, for 12-15 minutes, or until reduced by half. Do not rush this step or you run the risk of burning the vinegar, then you'll have to start all over with a fresh batch.
- While the balsamic is reducing, wash and slice up the tomatoes. Slice up the mozzarella cheese and get your basil leaves ready.
- Add the tomato slices to a large plate, overlapping each other in a circle. Add a slice of mozzarella cheese and basil leaf in between each slice of tomato.
- Drizzle with olive oil, grind some fresh black pepper and add a generous sprinkling of flaked sea salt over the top. Once the balsamic reduction is ready, allow to cool before drizzling over the tops of the tomatoes and mozzarella. Serve immediately.
- Store leftovers in an airtight container for several days in the fridge. Store any leftover balsamic reduction in an airtight jar for up to 1 month.
Notes
- The balsamic reduction yields enough for two salads; store any extra in an airtight container in the fridge for up to a month.
- Macros listed are calculated for half the balsamic reduction used in one salad.
- Assemble and serve the salad immediately after adding the reduction to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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