caprese salad

serves 2


20 various small tomatoes (cherry, grape kumato), sliced & quartered

1 handful basil

1 buffalo mozzarella, torn

salt and pepper to taste

olive oil, drizzle

balsamic glaze

1/2 cup balsamic vinegar

3 tbsp white or brown sugar


cut tomatoes into a combination of quarters and slices

in a bowl toss the tomatoes, olive oil, salt and pepper

tear the mozzarella over the tomatoes then scatter with basil leaves

for the balsamic glaze bring the balsamic vinegar and sugar to the boil for 2 minutes then simmer for another 5 minutes. transfer to a jar and allow to thicken and cool

drizzle the salad with balsamic glaze prior to serving