It’s Friday, so of course that means another meatless recipe! I adapted this recipe from a burrata and tomato salad stack- unfortunately there wasn’t any burrata in stock, so it became a twist on a classic caprese recipe.
assorted heirloom tomatoes, sliced
1/4 cup balsamic vinegar
flaked sea salt
basil, for garnish
extra virgin olive oil, your very best
Sprinkle a small amount of kosher salt on tomato slices. Stack on plate next to the cheese.
In a medium saucepan, boil vinegar over medium heat until reduced by half. Allow to cool. Drizzle over cheese. Sprinkle flaked sea salt on the tomatoes. Finish the plate with basil leaves and a drizzle of olive oil.
Adapted from Sophistimom.
The best bite is always the last one- look at that balsamic- to die for!