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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. Perfect as a light lunch or appetizer.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large Ripe Tomatoes Roma or heirloom tomatoes recommended
  • 8 ounces Fresh Mozzarella Fresh buffalo mozzarella preferred
  • 1 cup Fresh Basil Leaves packed
  • 1/2 cup Balsamic Vinegar
  • 1 tablespoon Olive Oil Extra virgin
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper freshly ground, or to taste
  • 2 tablespoons Optional: Balsamic Glaze Store-bought

Equipment

  • Small saucepan
  • Serving platter

Method
 

Instructions
  1. Prepare the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and olive oil. Bring to a simmer over medium heat.
  2. Reduce heat to low and simmer gently for 10-15 minutes, or until thickened and reduced by about half, stirring occasionally.
  3. Remove from heat and set aside to cool slightly.
  4. Slice tomatoes and mozzarella into approximately 1/4-inch thick slices.
  5. Arrange alternating slices of tomato and mozzarella on a serving platter.
  6. Tuck fresh basil leaves between the slices of tomato and mozzarella.
  7. Drizzle the balsamic glaze evenly over the salad.
  8. Season with salt and freshly ground black pepper to taste. Serve immediately.

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 enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day.