SUMMER IS HERE AND SO ARE TOMATOES, ENJOY DAN:

             INSALATA CAPRESE SALAD by CHEF DAN

Serves 4

INGREDIENTS:

2- 8-ounce fresh mozzarella balls, cutting each ball into 4 slices

2 large tomatoes, cutting each tomato in 4 slices.

2 cups (TRADER JOE’S) balsamic vinegar

1/4-cup olive oil

1 tablespoons lemon juice

Zest from one lemon

1 tablespoon capers, divided

Handful fresh basil

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.     Put balsamic vinegar in a sauce-pan over medium- heat.

2.     Simmer for 12-15 minutes.

3.     Do not burn.

4.     Let the balsamic vinegar reduce until it slowly starts to thicken.

5.     Remove from heat when it is nice and thick.

6.     Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack.

7.     Tuck a couple basil leaves in between tomato and mozzarella slices.

8.     Set aside.

9.     In a blender, combine olive oil, lemon juice, and half the capers.

10.                        Puree until smooth.

11.                        Season with salt and pepper.

12.                        Drizzle a bit of the dressing over each mozzarella-tomato stack.

13.                        Top with the remaining capers, and a bit of the lemon zest over each stack.

ENJOY DAN:                                            SAVOUR!