Caprese Salad

 The secret to an amazing caprese salad is starting with the best tomatoes you can find - heirloom or farmer's market tomatoes that haven't been chilled. Taking the extra step to blanch and peel them creates this silky texture that's absolutely divine with creamy mozzarella and fresh basil."

Also, boil the tomatoes for about 20 seconds and peel the skin off, makes the tomatoes tender.

 

 Ingredients:

1 cup balsamic vinegar

4 ripe tomatoes (heirloom and farmer's market tomatoes) sliced thick, S&P and lay on paper towels

12 oz fresh mozzarella, sliced thick

fresh basil leaves

olive oil for drizzling

S&P

Directions:

Boil the vinegar for 20 minutes, you want it to be thick. Remove from heat and let cool or refrigerate until needed. 

When ready to serve, arrange tomatoes and sliced mozzarella on a plate or serving dish and add basil leaves between the slices. 

Drizzle olive oil over the top, do the same with the balsamic glaze, making designs if you want.

Finish with some S&P.