Caprese Salad + Balsamic Reduction

I make no apologies for my love affair for what I claim to be the holy trinity of all food pairings. If I had it my way, I would make certain that some form of tomato, basil and mozzarella would make its way into my life daily. However, since everyday can't be Christmas, I figure that this, too should be enjoyed in moderation, only to appreciate it more. 

BUT...With Summer upon us and fresh produce abounding, I foresee Caprese in copious amounts. Like in a Christmas everyday kind of way. (the bright colors of red, green and white are rather appropriate, too. No?)

We normally opt for a simple Caprese Stack with layers of basil, tomato and mozzarella, a drizzle of olive oil and a sprinkle of salt and pepper. Now that I have some fun oils and vinegars to play with, I decided to spice things up and add a sweet balsamic reduction. I brushed sliced mozzarella and tomatoes with good quality olive oil and sprinkled with salt and pepper, topped with fresh basil and assembled it all on top of a bed of baby greens tossed in oil. I finished it off by drizzling with balsamic reduction, making for a beautiful summer side dish. 

Balsamic Reduction

1/2 cup good quality balsamic vinegar

In a small saute pan, heat the vinegar to medium-high heat. The vinegar will start to heat up, boil and bubble. Cook, stirring occasionally, until the vinegar has been reduced to half of the original amount, about 10 minutes. The vinegar will be sticky and syrupy. 

Let reduction cool and drizzle over the top of your caprese salad, grilled meats, vegetables and even vanilla gelato!