Mixed Tomato Caprese Salad
If I haven't said it before, I'll say it now: tomatoes are my absolute favorite. I eat them like apples. Always have, always will.
So, obviously, Caprese salads are the best salads out there. It's all tomatoes, all the time...with fresh mozzarella. I mean, come on! Nothing better.
The perfect summer salad, really.
I like to mix up my tomato varieties when making Caprese salads. Different textures...different flavors. So good. The thing that I love the most is how easy they are to make. You're literally tossing together tomatoes and cheese. Doesn't get much better than that.
Enjoy!
Mixed Tomato Caprese Salad
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
INGREDIENTS:
3-4 tomatoes - combination of vine ripened + roma/plum + heirloom varieties, sliced
handful of cheery or grape tomatoes, havled
fresh mozzarella, sliced
fresh basil leaves
thyme + oregano, minced
2/3 cup balsamic vinegar
2 Tbsp brown sugar
olive oil
pine nuts
salt + pepper
INSTRUCTIONS:
To make the balsamic glaze, heat vinegar and brown sugar in a small saucepan over medium heat. Once the vinegar begins to bubble, lower heat and simmer until vinegar is reduced by half. Stir every so often. This should take about 15-20 minutes.
Cut up tomatoes into slices and if using cheery/grape tomatoes, halve.
Cut up mozzarella into slices.
Arrange tomatoes, mozzarella and basil leaves on a plate.
Drizzle olive oil and balsamic glaze over the top of salad and then sprinkle with thyme, oregano and pine nuts.
Season with salt and pepper and eat up!