Bacon Caprese Salad with Kombucha Vinaigrette

Bacon Caprese with Kombucha Vinaigrette

Bacon, kombucha, fresh cheese, herbs and a garden fresh tomato.  Yes please!

Garden fresh tomatoes don’t exist yet here so I’m relying on store bought for the moment.  Not nearly as good as those juicy beauties I bit into this last summer but they’ll do for now.  As I look out my window at my snow covered garden, I cannot wait for summer.

In this recipe, I cook the kombucha down.  Kombucha is considerably weaker and thinner than balsamic vinegar so to make it stronger, I reduced it.  I have about 7 gallons of over brewed kombucha to use, so I’m ok with cooking some of it.  Yes, it kills the bacteria but it’s still full of vitamins and beneficial acids that a good for aiding in digestion so not all is lost.  Make the reduction sauce ahead of time to allow it to cool before serving.  Reduction sauce is a great topping for most any vegetable and can be used in salad dressings as well.

Kombucha Reduction Sauce

  • 2 cups kombucha vinegar (brewed so long, no sweetness is detected, mine is a good 6 months old)
  • 2 tsp coconut sugar (honey or sucanat)

In a small saucepan over med/high heat (with the vent on, the vinegar is powerful smelling), mix sugar and kombucha and reduce to about 1/2 cup.  Set aside and let cool.

My reduction sauce ended up a deep purple brown because I used a grape flavored kombucha.  A plain kombucha would be more brown colored.

Bacon Caprese Salad

  • 2 slices bacon, cooked and crumbled
  • 1 ripe tomato
  • 4 thick slices fresh mozzarella
  • 4 large basil leaves, slivered
  • 1-2 tbsp extra virgin olive oil
  • 1-2 tbsp kombucha reduction sauce

Slice tomato into 4-5 thick slices.  Place a piece of cheese between each slice along with a sprinkle of bacon and basil.  Pour olive oil and kombucha sauce over the top.

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