Caprese Salad

Prep: 10

Cook: 25

Total Time: 35

Yield: 12 servings

Course: Appetizer

Cuisine: Italian

Calories: 124kcal

Author: Jessica Gavin

Caprese salad recipe with fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil. It's not only easy to make, but it's also a great appetizer or side dish that is always a crowd-pleaser.

Ingredients

▢ 3 tomatoes, about 3" in diameter
▢ 1 pound (454 g) fresh mozzarella, about 3" sized mozzarella balls
▢ 1 cup (240 ml) balsamic vinegar
▢ 2 tablespoons (30 ml) honey
▢ 12 large basil leaves
▢ extra-virgin olive oil, for drizzling
▢ kosher salt, for seasoning
▢ black pepper, for seasoning

Special Equipment

1 qt. Saucepan

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.

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

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