Caprese Recipe

Reduce balsamic

Pour 1 cup balsamic vinegar and 1 tsp granulated sugar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer, stirring occasionally, until reduced to about 1/4 cup and syrupy (approximately 12–15 minutes). Watch closely near the end to prevent burning. Remove from heat and let cool slightly; it will thicken more as it cools.

Once cooled slightly, taste and stir in 1/4 tsp sea salt and a pinch of black pepper. Reserve for plating.

If using store-bought pesto, stir 1 tbs extra-virgin olive oil into 3 tbs pesto to loosen to a pourable consistency. If homemade, ensure pesto is lightly thinned with oil until pourable but still thick. Transfer to a small squeeze bottle or bowl for easy drizzling.

Prepare tomatoes

Wash and dry heirloom tomatoes. Slice into 1/4–1/2-inch thick slices (or cut into wedges if tomatoes are small). Arrange tomato slices on a large platter or divide among 4 serving plates, leaving some space between slices for layering.

Prepare mozzarella

Slice fresh mozzarella into 1/4-inch thick rounds or tear into bite-sized pieces if using ball-style (bocconcini). Pat pieces dry with paper towel to remove excess moisture. Tuck mozzarella slices beside or slightly overlapping the tomato slices on the platter.

Arrange prosciutto and basil

Tear prosciutto slices into smaller pieces and drape them attractively over and between the tomato and mozzarella. Tuck whole basil leaves or chiffonade (thin ribbons) of basil among the layers for even distribution.

Season the arranged salad lightly: sprinkle the remaining 3/4 tsp sea salt evenly over tomatoes and mozzarella, then grind 1 tsp fresh black pepper over the top.

Drizzle about half of the balsamic reduction over the arranged salad, using more or less to taste. Next, drizzle the pesto mixture in a thin stream across the platter. Finish with a light drizzle (1 tbs) of extra-virgin olive oil if desired.

Scatter optional microgreens or extra basil chiffonade over the top and finish with a pinch (about 1/2 tsp) flaky sea salt for texture.