Are you still harvesting tomatoes from your garden? I sure am! And anyone who has homegrown tomatoes knows how much tastier they are than grocery store tomatoes! This recipe allows the full flavour of your tomatoes to shine. When combined with fresh mozzarella cheese, basil and a little drizzle of sweet balsamic vinegar summer doesn't feel over just yet!
Note: You can add the olive oil if desired but I prefer just the sweetness of the vinegar without the oil.
8 medium tomatoes, sliced 1/4 inch thick
5 large bocconcini cheese balls, sliced 1/4 inch thick
2 Tbsp extra virgin olive oil (optional)
3 Tbsp reduced balsalmic vinegar (see instructions below)
Salt and freshly cracked black pepper to taste
A bunch (at least 16) of fresh basil leaves
What to do
Alternate tomato, basil leaves and bocconcini slices on a platter. Drizzle reduced balsamic vinegar and oil (if using) on the salad and garnish with fresh basil leaves. Serve immediately.
Reducing balsamic vinegar will turn it into a sweeter, thicker, slightly carmelized thing of beauty. To reduce balsamic vinegar, simply pour one cup of regular balsamic vinegar into a medium sauce pan. Bring to boil and reduce heat so vinegar simmers slightly (NOT a full on boil!). Simmer, uncovered, until vinegar is reduced by 2/3 (i.e. 1/3 is left in pot) and coats the back of your spoon with a slightly syrupy consistency. Watch carefully and stir often so it doesn’t burn! This usually takes about 20 minutes or so but will depend on heat level and size of pot. This will obviously give you more vinegar than is called for in this recipe so put in container and refrigerate for future salads or drizzle on strawberries.