Out of this world Caprese Salad

11 Jul


Caprese Salad. Tomatoes, Basil and Mozzarella. What’s not to like?? Nothing, that’s what!

I have been hankering for this fresh Summer salad for quite some time, and I finally remembered while I was grocery shopping the other week, allowing me to purchase the necessary items: a ball of mozzarella. I always have tomatoes on hand because hi, they’re delicious. But I wasn’t going to stop there, I was going to add everything I had in my kitchen that was applicable. Sidenote: John and I will never agree on certain aspects of food, and one of them is my love of multi-ingredient incorporations. For example he likes pizzas with 1-2 toppings, whereas I prefer 5+. He likes a good scrambled egg, I like my eggs scrambled with about 10000 veggies incorporated. Who’s right? Well I’m the one with the critically-acclaimed (not really) food blog, so you decide…

Things I had at my disposal: arugula, red onion, fresh peas, and avocado. Ladies and gentlemen, I think we’ve got ourselves a salad.

First, it’s time to make a homemade balsamic reduction. When I’ve been too lazy I just pour a normal non-reduced balsamic vinaigrette on my caprese salads, but it just doesn’t yield the same savory/sweet/delicious balance. I was not about the make the same mistake.

Take yer balsamic



And put it in a saucepan over medium heat. Add 1 Tbs(ish) of honey. I usually just start squeezing the honey in, zone out for a few seconds, then stop squeezing. Exact measurements and high integrity, that’s what you’ll find here.



Once this mixture starts to boil, turn down the heat low enough to have a slow simmer. And let it maintain this simmer for about 10 minutes, stirring every once in a while. Disclaimer: if trying to smell this, the vinegar fumes will be potent, PREPARE YOUR NASAL CANALS! Once the vinegar has reduced to 1/2-1/4th of it’s original volume, you’re ready.



Se aside and allow to cool, or at least not be stupid hot (another Disclaimer: do not lick the spoon you stirred your HOT thick sticky reduction with for a few minutes, it WILL stick to and burn your tongue. I learned the hard/moron way). 

It’s veggie time. Prep your arugula with some thinly sliced red onions for a resting bed for the real stars: tomato and mozzarella



Arrange these beauties on top of the greens.

For the peas, after I shelled them I popped them in the freezer for about 10 minutes, just to get them nice and chilled. Some people will boil them for a minute or 2 to get the vibrant green out, but I really love the flavor of raw shelled peas, so I went the opposite direction.



Slice up 1/2 an Avocado and fan out on the side, and sprinkle everything with a chiffonade of basil (roll up basil leaves and thinly slice, giving you thin ribbon or julienned Basil)



Drizzle your not-the-temperature-of-the-sun balsamic reduction, a few glugs of olive oil, and a sprinkle of salt and freshly-ground black pepper  over everything.


Boom. Diggety.


{ Homemade Balsamic Reduction }

  • 1 C Balsamic Vinegar
  • 1 Tbs Honey

Heat balsamic vinegar and honey over medium heat until mixture starts to boil. Turn down heat until a slow simmer occurs. Let simmer, stirring occasionally, for 10 minutes, or until mixture reduces to 1/4-1/2 volume of it’s original. Allow to cool before use.



One Response to “Out of this world Caprese Salad”

  1. thefoodandwinehedonist July 11, 2013 at 7:43 pm #

    HOw’d it taste with the avocado? I love them, but think the combination wouldn’t work. Same with the peas…. Is it a coincidence my name is John, too?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


real food - true health - full life

Tiny Portal

Awkwardly walking through life's little doors

Go Jules Go

Writer. Blogger. Chipmunk enthusiast.

Things that we like

Beer. Sports. Food.

Modern Day Forager

All Roads Lead to Food

Reading Runner Girl

Reading. Running. & Other Things.

Aerogramme Writers' Studio

Books and Writing | News and Resources

The Tomato Tart

But check your lease, man. Because you're living in Flavor Country.


life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

%d bloggers like this: