Caprese Salad with Balsamic Glaze

Instructions

1. Step 1

   Pour the balsamic vinegar into a small saucepan. Bring it to a gentle simmer over medium heat, then reduce to low heat and cook until thick enough to lightly coat a spoon.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 ml Balsamic Vinegar

   Cookware: cooking spoon, small saucepan

2. Step 2

   Transfer the saucepan off the heat and let the balsamic glaze cool to room temperature.

   Timer: 10 min (fixed)

   Cookware: small saucepan

3. Step 3

   Slice the tomatoes and drained mozzarella into rounds of similar thickness.

   Timer: 5 min (fixed)

   Ingredients used: 340.0 gr Mozzarella, 600.0 gr Tomato

   Cookware: Chef Knife, cutting board

4. Step 4

   Arrange the tomato and mozzarella slices in an overlapping pattern on a serving platter, tucking the basil leaves between them.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 gr Basil

   Cookware: serving platter

5. Step 5

   Drizzle the salad with the olive oil and cooled balsamic glaze. Season evenly with salt and ground black pepper, then serve promptly.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: serving platter