Tomatoes and basil star in this savory summer salad!
The next time a recipe calls for fresh herbs head out to your garden instead of the supermarket. Summer months in Idaho are perfect for growing plentiful, delicious herbs. My favorite summer salad calls for fresh basil and tomatoes so I am always sure to plant those! (See recipe below.)
Herbs are easy to grow and add flavor and freshness to all your meals and are easy on the budget.
Have fun in your yard and plant some fresh herbs!
Caprese Salad from The Pioneer Woman
- 2 cups balsamic vinegar
- 3 whole ripe tomatoes, sliced thick
- 12 ounces Mozzarella cheese, sliced thick
- Fresh basil leaves
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool. When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread, or serve alongside a beef main course for dinner.
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