Caprese Salad with Balsamic Glaze
Caprese Salad with Balsamic Glaze combines garden fresh tomatoes with creamy mozzarella cheese, and is topped with extra-virgin olive oil, balsamic glaze, and salt and pepper. This seasonal salad smells like summer and makes a great side dish or appetizer!
Caprese Salad with Fresh Tomatoes
There really is nothing better than fresh tomatoes from the garden. Big, juicy, perfectly ripe red tomatoes. So thankful for our friend, Kerri, and her bountiful garden and willingness to share! THIS is what dreams are made of.
We’ve tried to grow fresh tomatoes over the years and had only one successful harvest when we were still picking cherry tomatoes up until Christmas. We’ve never had success with large tomatoes, however.
So what do we do now? We go to farmer’s markets or beg our gardening friends for some. š
Why This Recipe Works:
- SIMPLE INGREDIENTS
- FRESH FOR SUMMER
- A CROWD PLEASER
Ingredients needed for Caprese Salad:
- Tomatoes – Garden-fresh is best! Try a farmer’s market or beg from a friend who has a garden.
- Mozzarella – Fresh mozzarella slices needed. You could also use some fresh burrata cheese as well.
- Basil – We have a couple of basil plants so it’s at the ready for me. Otherwise, you can buy it at the store but just make sure you don’t refrigerate (to avoid dark spots).
- Olive Oil – I prefer using extra-virgin olive oil for this recipe.
- Balsamic Glaze – You can buy it or make your own. See below!
- Salt and Pepper – Use either sea salt or kosher salt. Freshly ground black pepper is best!
This salad is best served at room temperature. NEVER refrigerate your tomatoes, and set the cheese out in advance so that it is not so chilled. The flavors will meld together better at room temp.
How to make Classic Caprese Salad:
** IF you want to make your own balsamic glaze, do it in advance and allow plenty of time for it to cool.
Step 1
Slice tomatoes. Use a serrated edge knife to cut the tomatoes in nice thick slices. I used three medium tomatoes for this recipe.
Step 2
Slice cheese. You can buy the fresh mozzarella already sliced or slice your own.
Step 3
Tear basil. Chiffonnade the basil leaves, or simply tear it.
Step 4
Assemble salad. On a large plate or platter, place thickly sliced tomatoes. Top with sliced mozzarella and basil. Then drizzle some olive oil, balsamic glaze, salt, and pepper.
Step 5
Serve. It’s best to eat this salad fresh, at almost room temperature. I don’t recommend prepping in advance!
Insalata Caprese, as it is called in Italy, is best served with crisp white wine!
How to make balsamic glaze:
If you don’t have a balsamic glaze, you can make a balsamic reduction instead.
- Combine 1/2 cup of balsamic vinegar and one tablespoon of honey in a small sauce pan.
- Bring to a boil, and then reduce heat to a simmer.
- Cook for 10 – 15 minutes or until it reduces by about 1/3. You want it to be a little bit thick, but not overly sticky. Cool.
Recipe FAQs:
Caprese salad, or Insalata Caprese, is a simple Italian dish made with fresh tomatoes, mozzarella cheese, basil, olive oil, and sometimes balsamic vinegar. Its origins are somewhat debated, but it is strongly associated with the island of Capri, off the coast of Naples.
Arrange the tomato and mozzarella slices a serving plate. Add basil leaves on top of the mozzarella followed by olive oil and balsamic glaze.
A pinch of sea salt and freshly ground black pepper enhance the flavors. You can also add a sprinkle of dried oregano or a drizzle of honey for extra depth.
It pairs well with crusty bread, grilled chicken, pasta, or a glass of white wine like Sauvignon Blanc or Pinot Grigio.
Other Delicious Salad Recipes:
Kitchen Tools Used: (Affiliate Links)
xoxo ~Sue
Caprese Salad with Balsamic Glaze
Ingredients
- 3 medium tomatoes – garden fresh is best!
- 8 oz. fresh mozzarella
- 10-12 leaves fresh basil
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic glaze
- kosher salt and freshly ground black pepper – to taste
Instructions
- Slice tomatoes into thick slices. Arrange on a plate, and top with sliced mozzarella, basil, a drizzle of olive oil and balsamic glaze. Top with some kosher salt (or sea salt) and freshly ground black pepper to taste.3 medium tomatoes, 8 oz. fresh mozzarella, 10-12 leaves fresh basil, 1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic glaze, kosher salt and freshly ground black pepper
- Serve salad immediately. It's best at room temperature.
Notes
- Tomatoes are always best kept on the counter at room temperature.
- Fresh basil will turn black if stored in the refrigerator. It’s best to store it like cut flowers, with stems in a jar of water. Place a plastic bag over the jar to create a sort of greenhouse.
Just made this caprese salad. Easy and delicious!
So great to hear, Brittany!
Tastes great and a lot of fun to eat!
It really is fun! š