Overlapping layers of tomatoes, cucumber, mozzarella and basil leaves are dressed with a balsamic vinegar reduction and olive oil in this simple but elegant caprese salad.
2 people made this
120ml aged balsamic vinegar
2 large plum tomatoes, thickly sliced
1 large cucumber, peeled and thickly sliced
225g fresh mozzarella cheese, thickly sliced
40g fresh basil leaves
1 tablespoon olive oil
salt and ground black pepper to taste
Method Prep:15min › Cook:15min › Ready in:30min
Bring balsamic vinegar to the boil in a small saucepan over medium heat. Boil until reduced to about, 4 tablespoons of liquid, around 8 minutes. Remove from heat and allow to cool to room temperature.
Arrange tomatoes, cucumber, mozzarella slices and basil leaves in an alternating pattern on a small serving platter. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle the cooled balsamic vinegar on top. Serve immediately.