Caprese Salad
Ingredients
1 c. balsamic vinegar
2 – 3 medium tomatoes, sliced ½-inch thick
1 – (16 oz.) log fresh mozzarella, sliced ½-inch thick
Generous bunch of fresh basil leaves (about ½ cup)
Extra-virgin olive oil
Sea salt and fresh ground black pepper
Directions
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook 20 to 30 minutes, partially covered, until balsamic vinegar has reduced to a thicker gaze. Cool and store in the refrigerator. Bring to room temperature before use. In a small casserole dish (8x11x3) arrange slices of tomato, mozzarella, and basil vertically, in an alternating pattern until you have created two rows. Drizzle olive oil over the top of the salad, followed by balsamic reduction. Sprinkle with sea salt and fresh ground black pepper. Serve immediately.
Makes 8 servings.
Per Serving: about 190 calories, 12 grams (g) of fat, 9 g carbohydrate, 11 g protein and 180 mg sodium