Hello from New York City! After lots of family time on Long Island, I escaped on the train and have been enjoying a little bit of time with friends in the Big Apple. Highlight so far (besides their amazing rooftop lounge…amazing views!) is definitely meeting Zachary Levi. Ummm he is most definitely in my top 3 celebrity crushes. I walked around the rest of the day saying “oh my god…oh my god…” and “Hey Alex, remember that time when Zachary Levi touched my shoulder?” Haha. I never want to leave!
Aaaaanyway…a few weeks ago, I was planning on heading over to a friend’s house to hang out with da guys, and our host was planning on BBQing a lot of meat. I decided, since I had just picked up lots of produce at the Farmers Market, that I would bring something fresh and healthy. With beautiful heirloom tomatoes and a basil plant at my disposal, Caprese Salad was the obvious choice!
I know Caprese Salad isn’t exactly the most novel side dish (vegan Caprese? That’s another story! ), but it is seriously the ultimate summer salad.
Unfortunately, those plans fell through and I didn’t end up going to hang out with the guys. But I had already made the Caprese stacks…
Guess what Katie ate for dinner that night?
In my opinion, making them in stack form instead of the typical salad makes them a finger food – just shovel ‘em into your mouth like a tomato-mozzarella-basil finger sandwich! Totally socially acceptable.
2 heirloom tomatoes (or similar meaty tomato…you don’t want lots of seeds and water!)
8 oz fresh mozzarella cheese
~15 basil leaves
1 cup balsamic vinegar
drizzle olive oil (optional)
Put balsamic vinegar in a small saucepan over medium heat. Let it simmer at a low boil for about 15 minutes, until reduced down to about 1/4 cup. Set aside to cool.
While balsamic is simmering, slice tomatoes into 1/2 inch slices. Discard the rounded ends. Slice mozzarella into similarly-sized rounds. (Pro tip: if you are having trouble cutting the mozzarella, stick it in the freezer for a bit to make it less soft!)
ASSEMBLE! Layer one tomato slice, a basil leaf, mozzarella, and another basil leaf (if desired). Repeat with all the tomaters. To top it all off, drizzle the cooled balsamic vinegar (which will now be more like a glaze/syrup) over the stacks, as well as a couple of drops of olive oil.