This week’s recipe is a smooth snack that doesn’t need an oven or a grill. The caprese salad is an Italian delight with creamy mozzarella, sweet tomatoes, and zesty balsamic vinaigrette.
1 cup balsamic vinegar
1/4 cup honey
3 large tomatoes, cut into slices
1 (16 ounce) package fresh mozzarella cheese, cut into slices
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
Stir balsamic vinegar and honey together in a small saucepan, and place over high heat
Heat until boiling, reduce heat, cook on low for 10 minutes
Set balsamic concoction aside to cool
Arrange alternate slices of tomato and mozzarella cheese on a serving platter
Sprinkle with salt and black pepper, spread with fresh basil leaves, drizzle with olive oil and balsamic vinaigrette
Time to grub!