Last month, my photographer friend Jason Bleecher took some photos of some food I created. I’ll be sharing the photos and the recipes over the next few weeks!
Caprese Salad with Balsamic Vinegar Reduction
1/2 cup good quality Balsamic vinegar
3 fresh mozzarella balls
3-4 medium size red and yellow heirloom tomatoes
1 cup of red and yellow cherry tomatoes
purple and green basil leaves
Salt and pepper
Good Quality Extra Virgin Olive Oil
In a small pan, reduce the balsamic vinegar to half over medium heat. Slice the mozzarella and tomatoes into 1/4 inch slices and half the cherry tomatoes. Arrange the tomatoes and mozzarella in alternating layers on the plate. Chiffonade the green basil and spread it over the salad, garnish with purple basil leaves. Drizzle the balsamic vinegar reduction and olive oil over the salad and season with salt and pepper.
Simple and delicious, especially when tomatoes are in season.