Recipe of Award-winning Mike's Caprese Salad With Balsamic Reduction

Mike's Caprese Salad With Balsamic Reduction.

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, mike's caprese salad with balsamic reduction. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mike's Caprese Salad With Balsamic Reduction is one of the most popular of recent trending meals on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Mike's Caprese Salad With Balsamic Reduction is something that I've loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook 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. {Take of Caprese Salad With Vinegar Reduction.
2. {Get 1 (16 oz) of Quality Mozterella Cheese.
3. {Get 1 of Quality Bottle Balsamic Vinegar.
4. {Take 1 package of Fresh Basil Leaves [or 1/2 cup from your garden].
5. {Prepare 2 of LG Extra Firm Beefeater Tomatoes.
6. {Make ready 1 tsp of Sea Salt [divided].

Instructions 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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