Don’t let the last long weekend of the summer go by without celebrating the flavours of the season. One of my most favourite salads is my take on the Italian Caprese salad that I affectionately called my, “Easy Caprese.” It is easy because I prep the balsamic reduction ahead of time and the salad is in bite sized form to avoid having to cut your salad on your plate. I also switched out the mozzarella cheese for old cheddar for an extra burst of flavour. I simply just can’t get enough of this salad!
1 pint cherry tomatoes, cut in half
1/4 c fresh basil, chopped
1/2 c white old cheddar, cut into small bite-sized cubes
balsamic reduction, drizzled
1 tsp dried oregano
To make the balsamic reduction, pour 3/4 c good quality balsamic vinegar into a small sauce pan. Bring to a gentle boil and then reduce to a simmer. Whisk frequently and watch for the vinegar to begin thickening. You want the reduction to get to the consistency where it will stick a little to the back of a spoon before dripping back into the pot. Be careful not to burn. This can happen very quickly if you aren’t watching closely. Remove from heat and allow to cool. You will end up with about 1/3 cup of reduction. This can be saved in the fridge for about 2 weeks in a small glass jar.
You can prep the basil and tomatoes ahead of time in a bowl. Just before serving, add cheese and drizzle with the balsamic reduction. The reduction is bold in flavour so start with a small amount and add more if needed. Sprinkle with oregano. Enjoy!