Well, again a sucky picture, but just bear with it--it's worth it. I forgot to take a good picture and then once the serving bowl was scraped almost clean I had to throw one in. Missing is the balsamic drizzle. Just imagine it's there.

I first had caprese salad in Italy and fell in love with it immediately. Then I came home and gained another 5 pounds making it for lunch every day. However, the best caprese I've ever had was in New York City at a little family restaurant and it was soo amazing--it was the balsamic drizzle. Instead of just sprinkling some actual balsamic vinegar over the top, it was a reduction
that was syrup-y. So delicious. So I am now obsessed with boiling down my balsamic vinegar into a syrup and I could eat it with a spoon, or just plain on a salad.

Caprese Salad

Tomatoes (roma or cherry)
Fresh mozzarella (a whole log or little bocaccini "balls")
Fresh basil (MUST be fresh basil)
salt & pepper
Balsamic vinegar
Olive Oil
Truffle oil for drizzling (optional, I guess)

To make the balsamic drizzle pour two cups of balsamic vinegar in a small sauce pan. Bring to a boil and reduce heat a bit so it is simmering 10-12 minutes or until reduced by about half. Allow to cool, it will keep quite a while.

To assemble the salad either layer a slice of tomato, slice of mozzarella, and piece of basil on a plate OR if you're using the bocaccini mozzarella and cherry tomatoes, cut the balls of mozzarella in half and the tomatoes in half, cut the basil into strips and toss in a bowl. (generally use the same amount of mozzarella and tomatoes). Season with salt & pepper and drizzle generously with olive oil and the reduced balsamic. Lightly drizzle with truffle oil, if desired. Serve cold or room temp.

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