Skinny Caprese Salad: The secret to the fancy “balsamic reduction”

This recipe is to-die-for, a summer staple, and since the summer lasts well into September in the South we can still get our dose in.  You know how at nice restaurants, meats and salads are often served with a “balsamic reduction?” (said in French accent).  That fancy sauce is the easiest thing in the world to make. The presentation and the colors will impress any guest or loved one.

Here’s what you need for 2:

• 1 cup balsamic
• 1/4 cup honey (optional)
• 2 large tomatoes
• 1 small package mozzarella
• 1/3 cup Fresh basil leaves

Step 1: Bring honey and balsamic to a boil and then reduce to low heat for 10 minutes.  Sauce will reduce to about 1/3 cup.  I say the honey is optional because without it, the recipe is even skinnier and still tasty. Set this aside to cool for a few minutes. Don’t forget about it because it will harden and you will have to reheat it to get it out of the pan.

Step 2: Slice your tomato and mozzarella as thin as you can get them. Slice your basil in very thin slices.

Step 3: Layer tomatoes, then mozzarella, then basil Drizzle your balsamic reduction on top. Set aside in fridge for a few moments if you are not going to eat it right away.  Enjoy!