Caprese Recipe
Market fresh tomatoes, basil, mozzarella, olive oil and balsamic reduction
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Ingredients
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Salad
Dressing & Finish
Optional garnish
Method
Balsamic Reduction
Make reduction
Pour 1 cup balsamic vinegar into a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low so it simmers very gently. Cook, stirring occasionally, until reduced to about 1/4 cup and syrupy — about 12–16 minutes. Watch carefully during the last few minutes to avoid burning. The reduction will thicken more as it cools.
Remove from heat and let cool to room temperature. If you prefer a faster option or a thicker, sweeter finish, you may substitute 2 tablespoons of aged balsamic or store-bought balsamic glaze instead of making a reduction.
Salad Assembly
Prepare tomatoes
Rinse tomatoes and pat dry. Slice tomatoes into 1/4-inch to 1/3-inch rounds. If using very large heirloom tomatoes, cut into 1/2-inch rounds or into wedges as preferred.
Prepare mozzarella
If using a whole ball of fresh mozzarella, drain any liquid and slice into rounds roughly the same thickness as the tomato slices (about 1/4-inch). Pat slices lightly with paper towel to remove excess moisture.
Assemble
On a large serving platter or individual plates, alternate tomato and mozzarella slices in a single overlapping row or circular pattern. Tuck whole basil leaves between slices, or scatter them on top for a more rustic look.
Dress
Drizzle the 3 tablespoons of extra-virgin olive oil evenly over the arranged tomatoes, mozzarella, and basil. Sprinkle 1 teaspoon sea salt evenly and grind 1 teaspoon fresh black pepper over the salad.
Finish with balsamic: Using a spoon, drizzle 2–3 tablespoons of the cooled balsamic reduction in a decorative pattern over the salad. If you used store-bought glaze instead, use that in place of the reduction. Taste and adjust seasoning if needed.
Optional garnish: Sprinkle a pinch of flaky sea salt over the mozzarella for texture right before serving.
Serve
Serve immediately at room temperature. Caprese is best eaten within 30 minutes of assembly to enjoy the fresh textures. Leftovers (separately store dressing and salad) can be refrigerated up to 1 day, but tomatoes will release water and become softer.