caprese salad with balsamic reduction

With summer comes heat and humidity, very unfavorable conditions for a kitchen.  When it's hot and sticky, rather than hitting up a restaurant in lieu of turning on your stove, resist the urge and opt for a salad.   The basil in our garden is growing like weeds on steroids so today I made a caprese salad with a balsamic reduction.  This is a 6 ingredient recipe and it is full of flavor.

Caprese Salad with Balsamic Reduction (serves 1)
2 cups spring mix (I like 50/50 blend, half spring mix, half spinach)
3 slices ripe tomatoes
1 oz fresh mozzarella (1/8th of mozzarella ball)
a handful of fresh basil
1 tsp olive oil
2 tbsp balsamic vinegar


Okay, so I don't want to underestimate your culinary abilities but just for good measure, I won't skip any steps...


Slice a tomato cross-wise, cut enough for three thick slices.  Next slice the mozzarella the same way.  If you are following the recipe and the calorie count, just use one slice of mozzarella (1 oz.) and cut it in half into two half circles.   A good rule of thumb when selecting cheese is that the softer the cheese, the fewer calories it has.  Mozzarella is comparatively a lower calorie cheese ounce for ounce. 

Next pluck the leaves off of the stem of the basil and stack them.  Roll it up then slice into strips.

Spread the salad greens on a plate.  Sprinkle the basil strips on top of the greens.  Next layer the tomato and mozzarella.  Put it in the fridge while you reduce the balsamic.


In a small pan heat the balsamic on the stove on low, stirring constantly.  Reducing the vinegar simply means evaporating the water.  The vinegar will thicken and sweeten up.  


Drizzle the salad with a tsp of olive oil and the reduced vinegar.  Garnish with a sprig of basil and season with a little black pepper if you'd like.  Enjoy! 

calorie count: approximately 145 calories per serving.