I know, I know.
Where have I been?
I guess I took an unintentional summer hiatus from my food blog.
(to read my regular ol' blog, go here)
But summer's not over yet! I mean, really. Have you been outside??
We've got a long way to go before Fall hits... at least where we live, anyway.
However, my basil? Totally a fan of this heat.
It's just gone crazy. So in an attempt to use it up, I've been scouring the internet looking for basil recipes.
One of my favorite no-fail ways to use basil, though, is a light caprese salad.
Absolutely delish.
So here ya go.
Caprese Salad
(By Ree Drummond)
Ingredients
- 2 cups Balsamic Vinegar
- 3 whole Ripe Tomatoes, Sliced Thick
- 12 ounces, weight Mozzarella Cheese, Sliced Thick
- Fresh Basil Leaves
- Olive Oil, For Drizzling
- Kosher Salt And Freshly Ground Black Pepper
Directions
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper.
Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
Yields: 8 servings (or one really big salad for yourself...)
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper.
Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
Yields: 8 servings (or one really big salad for yourself...)
This is my most favorite summer salad ever. You are so lucky you have all that basil. It's expensive when you buy it in the store. I need to look at the farmer's market this wednesday. I bet it's cheaper there? :+)
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