Ingredients:
3 ea. Vine Ripe Tomatoes, sliced.
3 ea. Buffalo Mozzarella, sliced.
1 ea. Bunch of Basil.
1 C. Balsamic Vinegar.
Extra Virgin Olive Oil.
Salt and Pepper to taste.
Directions: Place vinegar in a heavy bottom sauce pan and reduce by 2/3. Use caution not to burn. Allow to cool slightly then transfer into a squeeze bottle. Shingle the slices of tomato and mozzarella on a platter; make sure to salt and pepper as you go. Remove several pluches of basil from the bunch and set aside. Take 3-4 equal size leaves and roll tightly. Slice them thinly and spread them randomly across the salad. Drizzle with extra virgin then stripe with the balsamic reduction. Garnish with basil pluches.
Cooks Tips:
3 ea. Vine Ripe Tomatoes, sliced.
3 ea. Buffalo Mozzarella, sliced.
1 ea. Bunch of Basil.
1 C. Balsamic Vinegar.
Extra Virgin Olive Oil.
Salt and Pepper to taste.
Directions: Place vinegar in a heavy bottom sauce pan and reduce by 2/3. Use caution not to burn. Allow to cool slightly then transfer into a squeeze bottle. Shingle the slices of tomato and mozzarella on a platter; make sure to salt and pepper as you go. Remove several pluches of basil from the bunch and set aside. Take 3-4 equal size leaves and roll tightly. Slice them thinly and spread them randomly across the salad. Drizzle with extra virgin then stripe with the balsamic reduction. Garnish with basil pluches.
Cooks Tips:
- Use only the freshest tomatoes available and only make this salad when in season.
- After cutting the mozzarella allow it to drain before plating.
- While reducing the balsamic it's best to put on a hood fan or open a window as it can have a harsh smell.
- If you don't have a sharp knife then a serrated will do the trick very nicely.
