This is a delicious, easy, summer favorite for us. We have two sweet little basil plants on our front step, and I love putting something we grew ourselves into a meal! (Someday we'll have a garden.)



We ate this with balsamic reduction. It takes a few extra minutes, but is completely worth it. Plain balsamic is a little too tangy for me to eat straight-- reducing it sweetens it up a little and makes it the perfect complement to the tomatoes and cheese.

To reduce balsamic vinegar, pour twice the amount of vinegar you'll want at the end of the process into a small saucepan. (We used about a cup to start with.) Cook on high heat, stirring often, until the vinegar thickens and reduces by about half.


Drizzle on top of the caprese salad with a bit of good olive oil and some freshly ground black pepper, and enjoy!