Easy Caprese salad recipe with ripe, juicy tomatoes layered between thick slices of fresh mozzarella and fragrant basil leaves. This crowd-pleasing Italian salad is drizzled with a sweet and tangy balsamic reduction, extra virgin olive oil, salt, and cracked black pepper.
Jessica’s Recipe Science
- Ripe tomatoes contain more natural sugars, creating a sweeter, more flavorful taste that contrasts with the slightly peppery basil.
- Fresh mozzarella’s high moisture content provides a soft, delicate texture that balances the acidity of the tomatoes and vinegar.
- Simmering balsamic vinegar and honey concentrates the moisture, creating a sweet, tangy, thick, and syrupy glaze.
Featured Comment 6
“WOW!!! This was so awesome and loved the freshness from my garden. Looking forward to lunch of the same and possibly dinner of the same, and tomorrow……well, that’s just how much I loved it!”—MJ
Why It Works
Nothing celebrates the essence of Italy more than a beautifully arranged plate of plump tomatoes, fresh mozzarella cheese, and sweet basil. It’s all about selecting fresh ingredients and using the ripest tomatoes in season. The natural sweetness and juicy flesh complement the cheese’s delicate flavor. Whole basil adds a fresh herbaceous element with a slight licorice bite.
To add a little more excitement to this fresh caprese salad, I make a simple homemade balsamic glaze. The honey and vinegar reduce until syrupy, the perfect 2-ingredient flavor booster to add a little tang. Drizzle with balsamic reduction, rich olive oil, salt, and pepper. This insalata caprese is an elegant, low-key antipasto, BBQ side dish, or light lunch.
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Ingredients You’ll Need
- Tomatoes: Select tomatoes about 3 inches in diameter. The tomatoes should be ripe and, when lightly squeezed, have a slight give and not be mushy or hard.
- Cheese: Use fresh semi-soft mozzarella cheese that’s easy to slice but holds its shape. Burrata cheese can be used, but it’s much softer and won’t hold its shape, though it has a divine, almost melty texture.
- Herbs: Use basil that’s bright green and unbruised.
- Balsamic Glaze: A simple combination of sweet and tangy balsamic vinegar and honey, reduced to a thick and sticky sauce.
- Seasoning: I use robust and rich extra-virgin olive oil to add earthiness to the salad. A sprinkle of salt and black pepper enhances the tomato slices.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Caprese salad recipe is easy to customize! Try these delicious options:
- Tomato Options: Use other types of tomatoes, like heirloom, vine-ripened, beefsteak, or cherry tomatoes.
- Cheese Swap: Substitute burrata for a richer, creamier variation. For a bite-sized salad, use small cherry-sized fresh mozzarella called “Ciliegine”. I like to pair them with baby tomatoes and sliced basil.
- Herbs: Add fresh oregano, tarragon, dill, or thyme. Sprinkle on dried Italian seasoning for a bold herbaceous note.
- Topping: The salad is delicious drizzled with basil pesto, balsamic vinaigrette dressing, Italian dressing, or green goddess dressing.
How to Make Caprese Salad
Step 1: Balsamic Reduction
A balsamic reduction combines vinegar and a sweetener like honey, then evaporates some water from the mixture to create a thicker consistency. Bring it to a boil to start, then reduce to a simmer so the sugars in the honey don’t burn. This process takes about 20 minutes to concentrate the honey solids and mellow out the vinegar’s pungency.
Step 2: Cool the Reduction
After making the sauce, remove it from the heat and let it cool. The reduction should have a pure maple syrup texture. It will thicken slightly as it cools.
Tips for Perfect Execution: If the sauce is over-reduced and gets hard when cooled, add warm water until you get the right consistency.
Step 3: Prepare the Ingredients
Cut the mozzarella cheese balls and tomatoes about ¼ inch thick for hearty bites. You want about 12 slices each. On a large plate, layer the tomato slices, then the mozzarella, then the fresh basil leaves, slightly overlapping each other.
Quick Substitution: You can also make this salad with bite-sized fresh mozzarella balls (ciliegine) and cherry tomatoes cut in half for easier serving.
Step 4: To Serve
Right before serving the caprese salad, drizzle with olive oil and balsamic reduction, then sprinkle with flaky sea salt and black pepper. I like to pair it with main dishes like grilled chicken, seafood like shrimp scampi, or Italian meatballs.
Frequently Asked Questions
The traditional Caprese salad is a classic Italian dish that traces its roots to the picturesque island of Capri in southern Italy, where it emerged in the early 1900s. The simple combination of ripe tomatoes, fresh mozzarella, and basil was said to celebrate the colors of the Italian flag—red, white, and green—making it a symbol of national pride as well as a delicious dish. Its popularity expanded during the 1950s as visitors to Capri embraced the light, fresh appetizer, helping introduce it to restaurants and home kitchens around the world.
Since a Caprese salad has few ingredients, make sure they are all high quality, whether from the grocery store or a farmers market. A classic Caprese salad is made with ripe tomatoes, fresh mozzarella cheese, basil leaves, extra-virgin olive oil, salt, and pepper. For the best flavor and texture, use juicy, ripe tomatoes; soft, fresh mozzarella that slices easily; and vibrant green basil.
A reduction sauce is an easy way to thicken liquids without adding a thickening agent like flour or cornstarch. The key is to evaporate some of the water, which concentrates the sweetener and vinegar solids and creates a more viscous sauce. The more water you remove, the harder it will be to pour, so don’t over-reduce.
You can prepare the ingredients up to 1 day in advance by slicing the tomatoes and mozzarella and storing them separately in the refrigerator. For the freshest texture and appearance, assemble the salad and add the basil, olive oil, salt, and pepper just before serving. This prevents the tomatoes from releasing excess juice and keeps the basil from wilting or darkening. The balsamic reduction can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. Let it sit at room temperature or warm it slightly before drizzling over the salad. Leftovers last up to 2 days.
More Salad Recipes
If you tried this Caprese Salad, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Caprese Salad
Ingredients
- 3 tomatoes, about 3" in diameter
- 1 pound fresh mozzarella, about 3" sized mozzarella balls
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 12 large basil leaves
- extra-virgin olive oil, for drizzling
- kosher salt, for seasoning
- black pepper, for seasoning
Instructions
- Balsamic Reduction – Add balsamic vinegar and honey to a small saucepan, and stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat with some bubbling. Reduce the sauce to about ¼ to ⅓ cup, about 20 to 25 minutes.
- Cool the Reduction – Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency. The reduction will thicken as it cools, if needed add warm water and heat over low to make the sauce less thick. For a thicker sauce, reduce to ¼ cup.
- Prepare the Ingredients – Cut the mozzarella into 12 slices, about ¼-inch in thickness. Cut the tomatoes into 12 slices, about ¼-inch in thickness. Arrange tomatoes, mozzarella, and basil leaves, overlapping on a platter.
- To Serve – Drizzle with olive oil, salt, and pepper. Drizzle salad with balsamic reduction, or serve on the side.
Equipment
Notes
- Substitute for Honey: Pure maple syrup can be substituted for honey in the balsamic vinegar reduction.
- Thin the Consistency: If the balsamic reduction gets overly reduced and too thick to drizzle once slightly cooled, add a small amount of warm water to adjust the thickness. Reheat over low heat for a few minutes if needed.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
MJ says
WOW!!! This was so awesome and loved the freshness from my garden. Looking forward to lunch of the same and possibly dinner of the same, and tomorrow……well, that’s just how much I loved it! Thank you for sharing.
Jessica Gavin says
You’re welcome! It’s great that you are growing your own produce!
Haley says
Looks delicious!! I wonder how long the balsamic reduction would keep in the refrigerator??
Jessica Gavin says
You can keep the balsamic reduction up to 5 days in the refrigerator. You may need to reheat or add a bit more water if it gets too thick.
Eric says
I made this dish last night for the first time, using your recipe. It was a huge hit! Thank you, Jessica.
angelica geiger says
I LOVE YOUR WORK jESSICA!! Cooking is so much better following your posts..love it.