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!
Servings 4 servings
Calories 224kcal
Ingredients
- 3 medium tomatoes - garden fresh is best!
- 8 oz. fresh mozzarella
- 4-5 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. Use a serrated edge knife to cut the tomatoes in nice thick slices. I used three medium tomatoes for this recipe.3 medium tomatoes
- Slice cheese. You can buy the fresh mozzarella already sliced or slice your own.8 oz. fresh mozzarella
- Tear basil. Chiffonade the basil leaves, or simply tear it.4-5 leaves fresh basil
- 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.1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic glaze, kosher salt and freshly ground black pepper
- Serve. It’s best to eat this salad fresh, at almost room temperature. I don’t recommend prepping in advance!
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.
Nutrition
Calories: 224kcal | Carbohydrates: 7g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 360mg | Potassium: 265mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1218IU | Vitamin C: 13mg | Calcium: 298mg | Iron: 1mg