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Monday, May 26, 2014

Caprese Salad

Basil is by far my favorite herb. It smells amazing and tastes wonderful in many dishes... what more do you need? Dried basil never seems to be a very good substitute. I haven't done a full garden at our new home yet but I can't pass up growing a few things in pots and one of those is basil! It's so much more affordable when you keep a plant yourself rather than buying it every time you need it at the grocery store and plus then it's always on hand to enhance a dish.

Just 2 days after I bought my basil plant, I decided caprese salad would be perfect to make and would use a good amount of basil. By picking a lot it will stimulate new growth. Plus caprese salad is refreshing and delicious!

Caprese Salad
from Pioneer Woman, serves 4-5

- 3 large roma tomatoes or 2 regular medium tomatoes
- 8oz fresh mozzarella (you will have a little leftover)
- 12-15 basil leaves
- 3/4 cup balsamic vinegar
- olive oil

In a small pot, bring balsamic vinegar to boil over medium low heat and let the vinegar reduce for 10-15 minutes until thickened. Let cool. Cut 16 slices of roma tomatoes or 8 slices of regular tomato and 8 slices of mozzarella. Arrange tomatoes, mozzarella and basil in a dish. I decided to use a pie dish and it fit perfectly! When ready to serve drizzle with olive oil and balsamic vinegar reduction.

This dish was served with grilled chicken and veggies. I will share our new grilled chicken marinade recipe soon. I loved finding a new use for my fun blue pie dish from HomeGoods. Can't wait to make this again and again this summer!

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