Insalata Caprese with Balsamic Reduction Sauce
Insalata Caprese with Balsamic Reduction Sauce is the perfect compliment to any Italian meal and can be made in minutes from the comfort of your own home!
Caprese salad is one of my favorite side dishes/salads to serve with any Italian meal. If I’m serving pasta at my house you can expect either a Caesar salad or this recipe for Insalata Caprese with Balsamic Reduction Sauce!
How do you make a balsamic reduction sauce?
Years ago, I started making my own balsamic reduction sauce. This was before you could easily find it in the grocery store. You were lucky if you could find it in a specialty food store. So I would make it from scratch.
To make the sauce: in a pot add balsamic vinegar and white granulated sugar. Bring to a boil stirring frequently until the sugar has dissolved. Then reduce the heat and simmer until the mixture has thickened (about 10 minutes). As soon as it’s reduced by half transfer to a glass storage container. Let cool to room temperature then place in the refrigerator until ready to serve.
How long does homemade balsamic reduction sauce last?
As you read above making balsamic reduction sauce is actually very easy to make. I store the reduction in a glass jar in my refrigerator. I only have ever kept this reduction sauce for a month in my refrigerator. Heck, two weeks if I’m lucky! You’ll find yourself using this thick sweet balsamic sauce on salads, meats, and more. It’s not just for caprese!
Italian Dinner Recipes to serve with Caprese Salad
If you are cooking an Italian dinner then this recipe for caprese salad is a MUST. But what if you need to put together an Italian dinner? Here are a few of my favorite Italian dinner recipes.
- Bolognese Sauce
- Baked Shrimp Parmesan with Pasta
- Cavatappi Amatricana
- Tuscan Chicken & White Beans
- One Pot Lasagna Bolognese
Insalata Caprese with Balsamic Reduction Sauce
Yield: 8-12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1/2 cup granulated white sugar
- 1/2 cup balsamic vinegar
- 1 16 oz. package of fresh mozzarella
- 4-5 vine ripe tomatoes
- 1/2 cup of fresh basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1-2 tablespoon Extra Virgin Olive Oil
Directions:
- In a pot add balsamic vinegar and sugar. Bring to a boil stirring frequently until the sugar has dissolved. Then reduce the heat and simmer until the mixture has thickened (about 10 minutes). As soon as it's reduced by half transfer to a glass storage container. Let cool to room temperature then place in the refrigerator until ready to serve.
- Cut the vine ripe tomatoes in 1/4 inch pieces horizontally (discard the stem pieces). Place the mozzarella and tomatoes alternating on a plate.
- Wash basil, pat dry, and place in between the pieces of mozzarella and tomatoes. Sprinkle salt and black pepper to taste on top , drizzle extra virgin olive oil and balsamic reduction sauce over the salad.
Note: Making the balsamic reduction will be on the stinky side, so if you make this balsamic reduction sauce for a dinner party. I suggest you make it at least one day before the event. I typically like to make double the amount so that I can have it on hand in the refrigerator. Refrigerates well for up to 1 month
Katie Original Recipe
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