I love all of the seasons, but NEVER have I EVER been so ready for summer vacation!!! To celebrate, we had a rainy Sunday Bloody Mary Bar with Sid’s most awesome wings, veggies, homemade salsa and chips, Greek Tortellini Salad and Caprese salad, which is zero work and highly gorgeous.
As soon as I packed all of the “sauce” and mixers outside, ka-woosh! Pouring rain! So I covered the relish tray and the fruities and hoped for the best! It rained all day, so we just moved the party onto the screen porch and it was awesome!
We had babies and little girls galore, delicious wings (it was the first time I was ever permitted to see and use Sid’s top-secret wing sauce recipes!!!!!!) Kristina made Deviled Eggs and an awesome Twice-Baked Potato dish (post those recipes, Kristina!) We ate until we were stuffed, and then I made burgers and dogs on the grill! We all enjoyed the day – catching up with everyone and making plans for summer . . .
Layers of fresh mozzarella, basil, tomatoes, all drizzled with EVOO and a balsamic reduction. A summer staple that is delicious, cool and fresh!
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : one salad
In a small saucepan on the stove, reduce, on low heat, about a 1/2 cup of balsamic vinegar. Watch it, stirring frequently, so it will not scorch.
While the balsamic is reducing, layer the tomatoes with the cheese and tuck the basil leaves in between. Drizzle with EVOO. Pour the balsamic reduction, when it has thickened, into a gravy boat and drizzle the salad. Top with fresh cracked pepper and salt.
Serve with remaining balsamic on the side.