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Caprese Salad with Balsamic Reduction

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Ingredients

Scale
  • 16 ounces fresh mozzarella cheese (sliced)
  • 3–4 vine ripe tomatoes (sliced)
  • ⅓ cup fresh basil leaves
  • flaked sea salt
  • ground pepper
  • drizzle of olive oil
  • 1 cup balsamic vinegar
  • 1 tablespoon allulose confectioners (optional)

Instructions

  1. Add the balsamic vinegar and allulose to a saucepan and whisk to combine. Simmer on low heat, whisking often, for 12-15 minutes, or until reduced by half. Do not rush this step or you run the risk of burning the vinegar, then you'll have to start all over with a fresh batch.
  2. While the balsamic is reducing, wash and slice up the tomatoes. Slice up the mozzarella cheese and get your basil leaves ready.
  3. Add the tomato slices to a large plate, overlapping each other in a circle. Add a slice of mozzarella cheese and basil leaf in between each slice of tomato.
  4. Drizzle with olive oil, grind some fresh black pepper and add a generous sprinkling of flaked sea salt over the top. Once the balsamic reduction is ready, allow to cool before drizzling over the tops of the tomatoes and mozzarella. Serve immediately.
  5. Store leftovers in an airtight container for several days in the fridge. Store any leftover balsamic reduction in an airtight jar for up to 1 month.

Find it online: https://www.rapidrecipes.blog/caprese-salad-balsamic-reduction/