Here at Nan’s, one of our favorite summer foods is a Caprese
salad, especially the heirloom tomatoes with a balsamic drizzle. Of course in winter heirloom tomatoes are
long gone, but that does not mean the idea of a tomato salad has to go
away. Cherry or Roma tomatoes are
plentiful and usually good quality. Here
is a simple and beautiful holiday side dish inspired by the classic Caprese.
The red tomatoes and fresh green basil make this holiday salad a stand out on
the table. You can prepare the balsamic dressing ahead to save time.
for the salad:
- 2 pints cherry tomatoes, halved. Chopped Roma tomatoes will also work.
- 1 bunch fresh basil, thinly sliced (chiffonade)
- 1 pound fresh mozzarella pearls (or fresh mozzarella diced into bite-size pieces)
for the balsamic brown sugar
reduction:
- 1/2 cup Pastamoré Barrel-Aged Balsamic Vinegar
- 1/2 cup dark brown sugar
In a sauce pan over medium-low heat
add the balsamic vinegar and the brown sugar. Cook for 3-5 minutes until bubbly
and thick. Once reduced, it should be able to coat the back of a spoon. Allow
to cool.
Add the halved tomatoes and fresh
mozzarella pearls to a bowl. Before serving, add the fresh basil and drizzle
the reduction over the salad. Toss.
Serves 6 to 8.
