(Max Walker’22/Staff)

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

1. Stir balsamic vinegar and honey together in a small saucepan, and place over high heat

2. Heat until boiling, reduce heat, cook on low for 10 minutes

3. Set balsamic concoction aside to cool

4. Arrange alternate slices of tomato and mozzarella cheese on a serving platter

5. Sprinkle with salt and black pepper, spread with  fresh basil leaves, drizzle with olive oil and balsamic vinaigrette

6. Time to grub!