Description
A classic Italian Caprese Salad featuring ripe tomatoes, fresh mozzarella, and aromatic basil leaves, all drizzled with a homemade balsamic glaze for a perfect balance of sweet and tangy flavors. This easy, no-cook appetizer is ideal for summer gatherings or a light, fresh side dish.
Ingredients
Scale
Salad Ingredients
- 3 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Balsamic Glaze
- 1/4 cup balsamic vinegar
Instructions
- Make the balsamic glaze: In a small saucepan over medium heat, add the balsamic vinegar. Bring it to a simmer, then reduce the heat to low. Cook for 8 to 10 minutes, stirring occasionally, until the vinegar reduces and thickens into a syrupy glaze. Remove from heat and allow it to cool.
- Assemble the salad: Arrange the sliced tomatoes and mozzarella in an alternating, circular or overlapping pattern on a serving platter. Tuck fresh basil leaves in between the slices for added flavor and color.
- Dress the salad: Drizzle the olive oil evenly over the tomato and mozzarella layers. Then spoon or drizzle the cooled balsamic glaze on top to add a sweet tangy finish.
- Season and serve: Sprinkle sea salt and freshly ground black pepper over the salad to taste. Serve immediately as a fresh appetizer or side dish to enjoy the vibrant flavors at their peak.
Notes
- Use heirloom tomatoes for extra color and flavor variety.
- Mini mozzarella balls (bocconcini) can substitute sliced mozzarella for easier assembly.
- For convenience, store-bought balsamic glaze can be used instead of making your own.
- Serve immediately to prevent the salad from becoming soggy.
