30 August 2011

Balsamic Tomato and Mozzarella (Caprese Salad)


Today I realized things were too calm.  I was productive, without any interuptions.

Unfortunately, I realized this calm was a result of my phone being left in my car. 


All my calls have now been returned.   But my day of ease definitely turned to a more hectic side for a couple hours.

After the mad dash at the end of the work day, I decided it was a necessity to make a quick snack.
This is my take on a classic; Balsamic Tomato and Mozzarella.

The Shopping List:
  • 1/4 cup Balsamic Vinegar
  • 1 tomato
  • 1 small cube Mozzarella cheese
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Parsley
  • Salt to taste

The Method: 

For folks who have never done Balsamic Reduction, there is a nice little video above.  But really it is just taking a sauce pan, adding in Balsamic Vinegar on low heat, and allowing it to cook out the water.  You are left with a beautiful sauce that is thick and can be drizzled over top of the Tomato and Mozzarella.  Set it aside so it cools down to room temperture.

Meanwhile, Cut up fresh Mozzarella cheese and a tomato into quarter inch slices.  Layer the two and drizzle some virgin olive oil on top.  Season with a touch of salt and parsley.

Once the Balsamic Vinegar has cooled down, drizzle the thick sauce over the top.  Easy-peasy. 

As the day finishes up, I am back to my calm place.  Just a few chapters are left in The Rule of Four by Ian Caldwell and Dustin Thomason and I am ready to hunker down and finish it.  

Seriously recommend this book for anyone who is a Dan Brown fan out there.  It has the intellectual savvy he is known for, with a dash of drama and mystery.  The whole story is based around the allure of the ancient Italian work, Hypnerotomachia Poliphili to the narrator Tom, and his good friend Paul.  As they try to unlock the secrets of this text, others are plotting to claim their success amidst quite a bit of drama.
Very glad I stole borrowed it from my brother's bookshelf.


  1. Somehow I've made it through the summer without a single caprese. Thanks for the gorgeous reminder. I bet the balsamic reduction makes it downright amazing.

  2. This is stunning! I love a balsamic reduction - I don't know why, but I always call it a glaze or drizzle...it's just too yummy for words!

  3. In my opinion this looks like a delicious recipe and i think that it is not so difficult so i will try it very soon. I will post again after i will try it, thanks for sharing.

  4. I just love the simplicity of a delicious dish like this when I've had a stressful day. The photo is gorgeous!

  5. Beautiful, little bites packed with flavor. Lovely job.

  6. Life without my phone...quiet and boring and probably more productive! I love these little stacks. My parents make appetizers like this all the time!

  7. LOVE making caprese salads! Great stuff.

  8. I've been wanting to make something similar to this all summer! Guess I can't put it off any longer!

  9. Wonderful, light dish with an original twist! I would have never thought of using here a vinegar reduction and even less the parsley!

  10. totally gorgeous photo! this looks absolutely amazing.