It’s hard to beat the classic flavor combination of fresh tomatoes, mozzarella, and basil in this Caprese salad. However, this version adds another dimension by adding a rich and syrupy balsamic glaze instead of straight vinegar to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this classic shine! Read more to learn how to make this Caprese salad. Your taste buds will thank you!
WEIGHT WATCHERS FREESTYLE TIP
I love this salad during the summer using tomatoes straight from the garden that have been warmed by the sun. Pair that with fresh mozzarella, drizzled with some balsamic vinegar (LOVE) and EVOO and I’m in heaven! Now, if you adhering to Weight Watchers Freestyle you’ll want to adjust this recipe. As is this recipe is 14 POINTS per serving (OUCH!!!). However, if you drizzle just the tomato with some olive oil and balsamic vinaigrette you can reduce the point value to 4 points. Yes, you have to omit the cheese but in the long run, you’ll appreciate that you skipped the cheese.
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HOW TO MAKE A CAPRESE SALAD
Caprese Salad Ingredients
4 large ripe tomatoes
12 oz. fresh mozzarella, large ball
1 large bunch fresh basil, washed and dried
3 T. really good extra virgin olive oil
1 cup of balsamic vinegar
Sea salt and fresh-cracked black pepper, to taste
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Caprese Salad Directions
Thoroughly wash and pat tomatoes and fresh basil dry. Slice tomatoes, working from top to bottom, into evenly sized slices approximately ¼” thick, and set aside. Discard the bottom and top slices. Cut fresh mozzarella into ¼” thick slices, as well.
On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.
To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
Let glaze cool slightly before drizzling over the fresh tomato, mozzarella and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.
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