This is one of our favorite salads. It’s just your basic caprese salad but I think making a sweetened balsamic glaze for the top really makes the favors better. It’s a little bit sweet with that kick from the vinegar at the end. Next time you make any kind of caprese dish try this balsamic reduction! I also use it for my caprese pasta salad.
- 1 large bag of spinach, washed
- 1 lb. of fresh mozzarella, diced
- 2 c. fresh cherry tomatoes, diced in halves
- 2-3 sprigs fresh basil, chopped thin
- 1 c. balsamic vinegar
- 1/2 c. white sugar
First I like to make the glaze and then let it have time to cool before making the salad. You should probably make the glaze an hour or so before you serve the salad so it’s room temperature for serving. In a bowl combine 1 c. balsamic vinegar and 1/2 c. sugar. Whisk together. Microwave on high for approximately 2-3 minutes keeping an eye on it the whole time. It will bubble up high so you don’t want it to overflow. Once it’s bubbled for 30 seconds it should be incorporated. Remove to make sure there are no sugar granules remaining. Set aside to cool. If you don’t have a microwave you can make this on the stove, but you have to be very careful not to burn the sugar! When we didn’t have a microwave I did it all the time, but you must keep stirring it! Pour mixture into a saucepan over medium low heat. Whisk constantly while it’s warming, wait for it to boil for 1 minute, and then remove from stove.