Caprese Salad with Balsamic Reduction
This Caprese Salad with Balsamic Reduction is a vibrant and refreshing appetizer or side dish featuring fresh tomatoes, creamy mozzarella, fragrant basil, and a sweet-tangy balsamic glaze.
Prep Time 9 minutes mins
Cook Time 15 minutes mins
Resting Time 5 minutes mins
Total Time 29 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Italian
Tongs For gently layering and serving the salad Saucepan To simmer and reduce the balsamic vinegar whisk For stirring the vinegar reduction Knife To slice tomatoes and mozzarella cleanly
- Fresh tomatoes such as heirloom or vine-ripened, sliced
- Fresh mozzarella cheese sliced
- Fresh basil leaves
- Balsamic vinegar
- Honey optional, for added sweetness
- Olive oil
- Salt
- Black pepper
Arrange alternating slices of tomato and mozzarella on a serving platter, tucking whole basil leaves in between.
In a small saucepan over medium heat, simmer the balsamic vinegar (and honey if using) until reduced by half and thickened to a glaze, about 10–15 minutes. Allow to cool slightly.
Drizzle olive oil and the balsamic reduction over the salad. Season with salt and black pepper to taste.
Serve immediately, or chill briefly before serving.
- You can make the balsamic reduction ahead of time and store it in the fridge for up to a week.
- For extra visual appeal, use a mix of red and yellow tomatoes.
- Burrata cheese can be used instead of mozzarella for a creamier version.
