Mike's Caprese Salad With Balsamic Reduction
Mike's Caprese Salad With Balsamic Reduction

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's caprese salad with balsamic reduction. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mike's Caprese Salad With Balsamic Reduction is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Mike's Caprese Salad With Balsamic Reduction is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have mike's caprese salad with balsamic reduction using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mike's Caprese Salad With Balsamic Reduction:
  1. Make ready Caprese Salad With Vinegar Reduction
  2. Make ready 1 (16 oz) Quality Mozterella Cheese
  3. Get 1 Quality Bottle Balsamic Vinegar
  4. Get 1 package Fresh Basil Leaves [or 1/2 cup from your garden]
  5. Get 2 LG Extra Firm Beefeater Tomatoes
  6. Get 1 tsp Sea Salt [divided]
Steps to make Mike's Caprese Salad With Balsamic Reduction:
  1. Slice tomatoes and Mozterella. Gather your fresh Basil leaves.
  2. Construct your salads.
  3. Lightly drizzle your olive oil and Balsamic Vinegar on top your salad. Sprinkle salad with sea salt.
  4. Serve chilled as an antipasto. [a starter or appetizer]
  5. REDUCTION INSTRUCTIONS - - In a small, nonreactive pan, add your balsamic vinegar and any other herbs you prefer. - - Turn your kitchen fan on and open a window as the vinegar fumes will waft throughout your home. - - Bring vinegar to a simmer over medium-high heat, then turn down heat to keep it at a low simmer. This process will take about 10 - 15 minutes to thicken up and reduce. Watch very closely at the end as you don't want to burn your reduction. When it coats a spoon, you'll know it's completed. - - Your sauce will thicken up considerably once it has cooled. You can make it less thick or, make it as thick as molasses. Anything more will result in burning. To thin once cooled, gently reheat and add a little water as needed.

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