I recently planted a garden in one of my back flower beds with 4 different varieties of tomatoes, basil, rosemary, parsley, mint, cilantro, kale, and radishes. Having fresh herbs on hand is a great way to keep dishes light and fresh. And if you ever have an abundance you can always pawn them off on your neighbors in hopes they will pet sit for you when you head to the beach this summer, either way its a win win.
Speaking of which, I took this dish over to our neighbors house for a dinner party and it was literally a show stopper. It was great paired with the homemade pizzas our neighbors made. A perfect appetizer for an dinner al fresco and even better with copious amounts of wine.
1 cup balsamic vinegar
16 oz. fresh mozzarella, sliced
2-3 large tomatoes
1 cup grape tomatoes, halved
2 T. fresh basil leaves, chiffonade
1/4 cup. extra virgin olive oil
1/2 t. kosher salt
1/4 t. black pepper
- Bring balsamic vinegar to a boil and reduce to a medium simmer. Continue cooking 10-15 minutes or until balsamic vinegar coats the back of a spoon (nappe) or is a syrup like consistency. Cool and transfer to squeeze bottle.
- Alternate layering tomatoes and mozzarella cheese decoratively on a serving platter or cutting board. Drizzle with olive oil and balsamic reduction. Sprinkle with salt and pepper. Top with fresh basil. Serve.