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Caprese Salad with Balsamic Reduction

Caprese Salad with Balsamic Glaze

A classic Italian salad featuring fresh mozzarella, ripe tomatoes, and fragrant basil, drizzled with a sweet and tangy balsamic glaze. A simple yet elegant appetizer or light meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large Ripe Tomatoes sliced about 1/4 inch thick
  • 8 ounces Fresh Mozzarella sliced about 1/4 inch thick (buffalo mozzarella recommended)
  • 1 cup Fresh Basil Leaves packed
  • 1/2 cup Balsamic Vinegar
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper freshly ground, or to taste
  • 2 tablespoons Optional: Balsamic Glaze store-bought for convenience

Equipment

  • Small saucepan
  • Serving platter or individual plates

Method
 

Instructions
  1. If making your own balsamic glaze, combine balsamic vinegar and olive oil in a small saucepan. Bring to a simmer over medium heat.
  2. Reduce heat to low and simmer gently for 10-15 minutes, or until thickened to a syrupy consistency, stirring occasionally to prevent sticking.
  3. Remove from heat and set aside to cool.
  4. Arrange alternating slices of tomato and mozzarella on a serving platter or individual plates.
  5. Tuck fresh basil leaves between the tomato and mozzarella slices.
  6. Drizzle the balsamic glaze (homemade or store-bought) evenly over the salad.
  7. Season with salt and freshly ground black pepper to taste.
  8. Serve immediately and enjoy!

Notes

For a richer flavor, use high-quality balsamic vinegar. You can also add a sprinkle of red pepper flakes for a touch of heat. This salad is best served fresh, but can be assembled ahead of time and kept refrigerated for up to 2 hours before serving. Avoid adding the balsamic glaze too far in advance, as it may make the salad soggy.