Fresh summer tomatoes are candy from the garden. Not far from where I live is a little fruit and veggie stand where I can find Heirloom, beef steak and the sweetest little cherry tomatoes. I like to pick through and find unique shapes and colours which adds to the presentation of this fresh summer salad. Sliced tomatoes layered with Bocconcini soft cheese, fresh picked basil, a sprinkle of capers and then drizzled with a balsamic reduction just before serving.....such goodness!
There is no exact recipe for this other than the balsamic reduction, but I'll give you a few pointers on assembling this salad.
Wash and slice as many tomatoes as you need for the number of people you are serving.
1 200gram tub Bocconcini cheese (this will have 4 golf ball sized soft cheese balls) Slice as many as you will need to layer between tomatoes.
Wash and dry fresh basil and tuck whole leaves between layers. If you can find some lavender basil it's very flavourful and makes a pretty garnish.
Add a sprinkling of capers, and if you like add some cherry and grape tomatoes for garnish.
- 3/4 cup good quality balsamic vinegar
- 3 tablespoons honey
- In a small sauce pan heat the two ingredients together until it comes to a boil.
- Turn it down to simmer and allow mixture to reduce to about 1/2. This will take about 10-15 minutes. The mixture should thicken slightly so that when you put a spoon into it, it coats the spoon but is still able to be poured. Remove from heat and cool.
- When ready to serve salad drizzle cooled balsamic reduction dressing over salad.