than a caprese salad.
If you use baby bocconcini, whole leaves of fresh basil and cherry tomatoes, you don’t have to chop a thing. My sister’s served it shish kabob-style on a toothpick but I didn’t have any so I opted for a shot glass — something I do have plenty of.
If you drizzle it in balsamic reduction, it’s probably the best, most summery salad in the world — I’ve included a recipe after the jump.
In a sauce pan, pour double the amount of balsamic vinegar you’ll need for your finished salad (as it reduces, half of the vinegar will burn off so you’ll end up with the perfect amount).
Bring to a boil.
Turn down the heat to simmer. Stir constantly.
When half of it has boiled away, remove from heat and add a bit of brown sugar if you like.
Allow to cool. It will thicken as it does and turn delightfully syrupy.
If you try it, let me know how it works and if have any suggestions, I’d love to hear ’em. Bon apetit!