Description
This classic Caprese Salad recipe features ripe tomatoes, fresh mozzarella, and aromatic basil leaves, drizzled with a homemade balsamic reduction and extra virgin olive oil. Perfect as a refreshing appetizer or light side dish, it's easy to prepare and bursting with Italian flavors.
Ingredients
Scale
Balsamic Reduction
- 1/2 cup balsamic vinegar
- 1 1/2 tsp honey (optional)
Salad
- 3 medium tomatoes, cut into 1/3-inch slices (about 20 oz.)
- 16 oz. fresh mozzarella, cut into 1/3-inch slices
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Make balsamic reduction: Whisk together balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and let simmer until thickened and reduced down to nearly 2 tablespoons, about 11 minutes.
- Cool reduction: Pour the balsamic reduction into a small bowl and let cool to room temperature, about 10 minutes.
- Assemble salad: On a rimmed serving platter, layer tomato slices, fresh mozzarella slices, and basil leaves alternately to create an attractive presentation.
- Dress salad: Drizzle the assembled salad with extra virgin olive oil and the cooled balsamic reduction. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the Caprese salad immediately to enjoy the freshness of the ingredients.
Notes
- Honey is optional and depends on the tartness or sweetness of your balsamic vinegar and personal preference.
- You can omit the balsamic glaze if preferred or substitute with a balsamic vinegar drizzle.
- Adding avocado slices or minced garlic can add a delicious twist to this salad.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
