A Caprese salad with balsamic glaze is an ideal light lunch or appetizer. Fast to prepare and full of fresh summer flavor, it’s a wonderful way to showcase ripe tomatoes and simple ingredients.
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What makes this Caprese salad with balsamic glaze the best
Caprese is a versatile Italian classic that works as a main, side, or appetizer. When tomatoes are at their peak, this salad shines. Fresh mozzarella, fragrant basil, a drizzle of good olive oil and a sweet-tangy balsamic glaze combine to create a bright, balanced dish with minimal effort.
What is a Caprese salad?
Originating on the island of Capri, the traditional Caprese is a simple arrangement of fresh mozzarella, sliced tomatoes, basil leaves, salt, pepper and olive oil. Balsamic glaze isn’t part of the original, but its sweet acidity complements the cheese and tomatoes beautifully.
What is balsamic glaze?
Balsamic glaze is a reduced balsamic vinegar with a thick, syrup-like texture and a sweeter, more concentrated flavor than regular balsamic. It takes about 15 minutes to make at home by simmering vinegar until it coats the back of a spoon. You can use a store-bought glaze if needed, but homemade is simple and flavorful.
Key ingredients
Fresh mozzarella — Choose fresh, soft mozzarella sold in a ball and stored in liquid. It has a creamy texture and mild flavor and should be used soon after opening.
Tomatoes — Use the ripest tomatoes you can find. Campari, vine-ripened, cherry or grape tomatoes all work depending on availability and preference.
Extra-virgin olive oil — Since the salad isn’t cooked, a high-quality extra-virgin olive oil makes a noticeable difference in flavor.
Balsamic glaze — Easy to make from one ingredient (balsamic vinegar) or available ready-made. Homemade yields a fresher result.
Fresh basil — Use fresh leaves for the best aroma and flavor; dried herbs won’t substitute well here.
Salt and pepper — A few twists of sea salt and cracked black pepper finish the dish.
Step-by-step instructions
This recipe comes together quickly. If you make the balsamic glaze, allow about 15 minutes for reduction plus a few minutes to cool before dressing the salad.
To make a simple glaze, simmer balsamic vinegar in a small saucepan over medium-high heat until it thickens and coats the back of a spoon. Reduce heat if it begins to darken too quickly.
Bring the fresh mozzarella to room temperature for the best texture and flavor. Slice tomatoes with a serrated knife to avoid crushing them; the serrated edge slices cleanly through the skin and flesh. Presentation matters in a simple salad, so aim for even, attractive slices.
Serving suggestions
Arrange mozzarella slices on a platter and top each slice with a tomato. Drizzle with high-quality olive oil and balsamic glaze, then finish with a sprinkle of salt, cracked black pepper and torn or sliced fresh basil leaves. Keep it simple — the ingredients should shine.
Serve with crusty bread and a glass of wine for an easy, elegant course.
Are Caprese salads healthy?
Caprese salads are light and focused on fresh ingredients, making them a healthy option for lunch or an appetizer. Mozzarella adds protein and fat, so enjoy in portion-appropriate amounts if you’re watching calories or fat intake.
Storage recommendations
Store any leftovers in an airtight container in the refrigerator. The balsamic and juices may make the salad less visually appealing after sitting, and tomatoes can become slightly soggy after a day or two, so it’s best eaten the same day or the next day at most.
Looking for other salad recipes? Try these
Tortellini Caprese Pasta Salad with balsamic
Healthy Strawberry Walnut Salad
Grilled Peach and Burrata Salad with balsamic
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Caprese Salad with Balsamic Glaze
Ingredients
- 1 pound fresh mozzarella cheese, sliced
- 2–4 sliced tomatoes, depending on size
- 1 tablespoon olive oil
- 2 tablespoons balsamic glaze (see notes)
- 1 tablespoon fresh basil leaves, sliced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Allow the mozzarella to come to room temperature. If making glaze, add about 15 minutes for cooking plus cooling time.
- Lay mozzarella slices on a serving plate.
- Slice tomatoes with a serrated knife and layer each slice on top of the cheese.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with salt, pepper and fresh basil.
- Serve immediately. If preparing ahead, wait to add basil, olive oil and glaze until just before serving.
Notes
Balsamic glaze takes about 15 minutes to make by reducing balsamic vinegar in a saucepan until it thickly coats the back of a spoon. Adjust reduction time to reach the consistency you prefer.
Nutrition
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