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