Caprese Salad with Balsamic Vinegar

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Organic FCPress Extra Virgin Olive Oil 500ml

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2 cups Olevano balsamic vinegar

1/2 cup honey

2 (16 ounce) packages fresh mozzarella cheese (cut into bite-sized pieces)

2-3 10-ounce packs of cherry tomatoes (I used NatureSweet Cherubs)

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup fresh basil leaves (chiffonade)

1/2 cup Olevano Olive Oil


Stir the balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, usually takes 10-12 minutes. Set the balsamic reduction aside to cool.

Cut the cherry tomatoes in half and place in the bowl in which you will be serving the salad. Then mix in the fresh basil and mozzarella. Mix the balsamic reduction and the olive oil together and pour it over the salad mixture.

If you are going to prepare

it the night before, which will really add to the flavor, mix everything together and place in a sealable container or cover the bowl with cling wrap. Remove from the refrigerator about 1/2 hour before you are ready to serve - give it a good stir and enjoy.