Recipes › Salad › Caprese Salad with Balsamic Glaze Recipe

Caprese Salad with Balsamic Glaze Recipe

Recipe by Pedro M. A. Neves

Caprese salad with balsamic glaze is a classic Italian appetizer that celebrates the simplicity of fresh, quality ingredients. Ripe tomatoes, creamy mozzarella, and fragrant basil are layered with a tangy reduced balsamic reduction for depth and complexity. This elegant yet easy dish is perfect as a starter or light summer meal.

Ingredients

• 4 large vine-ripened tomatoes (about 800g)
• 250g fresh mozzarella di bufala, sliced into 1cm rounds
• 15-20 fresh basil leaves
• 100ml balsamic vinegar
• 60ml extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon honey
• Salt to taste
• Freshly ground black pepper to taste
• Fleur de sel for finishing (optional)

Instructions

1. Pour balsamic vinegar into a small heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce heat to low and let the vinegar simmer gently for 6-8 minutes, stirring occasionally, until it reduces by about two-thirds and becomes syrupy and glossy. Remove from heat and stir in the honey. Set aside to cool slightly.

2. While the balsamic reduction cools, slice each tomato into 4-5 slices of even thickness. Arrange the tomato slices on a large serving platter, slightly overlapping them.

3. Place a mozzarella slice between every two tomato slices, creating an alternating pattern across the platter. Leave the edges of the platter with room for finishing touches.

4. Whisk together the extra virgin olive oil with the minced garlic in a small bowl. Let it sit for 1 minute to infuse the oil with garlic flavor.

Substitutions

• Replace mozzarella di bufala with fior di latte (cow's milk mozzarella) for a milder flavor and firmer texture.
• Substitute fresh basil with fresh oregano or a combination of basil and mint for regional Italian variations.
• Use balsamic vinegar reduction powder mixed with water if aged balsamic is unavailable, though the flavor will be less complex.
• For a dairy-free version, omit the mozzarella and serve with a drizzle of tahini mixed with lemon juice.

Tips

• Slice mozzarella and tomatoes just before assembly to prevent weeping and maintain the best texture and appearance.
• Choose tomatoes that are ripe but still firm; overripe tomatoes will release too much liquid and make the dish watery.
• Make the balsamic reduction ahead of time; it keeps refrigerated for up to 2 weeks and can be gently rewarmed before serving.
• Use high-quality extra virgin olive oil and aged balsamic vinegar—these ingredients shine when the recipe is simple and relies on their flavor.

Caprese originates from the Campania region of southern Italy, particularly the island of Capri, where the name comes from. The dish represents the Italian philosophy of letting premium, seasonal ingredients speak for themselves, and balsamic glaze is a modern enhancement that adds richness while respecting the traditional simplicity of this beloved salad.

You might also like

Classic Italian Pasta Salad Recipe

30 min · Salad

Classic Pasta Salad Recipe

32 min · Salad

Creamy Vegan Pasta Salad Recipe

32 min · Salad

Easy Mediterranean Orzo Salad Recipe

25 min · Salad