Fresh Mozzarella Caprese In Balsamic Recipe

Bring ingredients to room temperature

Remove the fresh mozzarella from the refrigerator and let it sit covered at room temperature for 20–30 minutes. This improves texture and flavor. Also let the tomatoes sit out for 10–15 minutes if they were chilled.

Prepare tomatoes and mozzarella

Slice the tomatoes into 1/4-inch to 1/3-inch thick rounds. Pat slices lightly with paper towel if very juicy. Slice the fresh mozzarella into similar-thickness rounds (about 1/4-inch). If mozzarella is in a ball, drain excess liquid and press gently between paper towels to remove very loose moisture.

Prep serving platter

If using garlic, halve the clove and rub the cut side lightly over the serving platter to impart a hint of garlic. Arrange tomato and mozzarella slices on the platter in an overlapping pattern (tomato, mozzarella, basil leaf, repeat) or in concentric circles. Tuck remaining basil leaves between slices and scatter extra leaves on top.

Drizzle the extra-virgin olive oil evenly over the arranged slices (about 3 tablespoons). Then drizzle the balsamic vinegar across the salad. If you prefer a sweeter, thicker finish, use the balsamic reduction or glaze (about 2 tablespoons) instead of or in addition to the vinegar.

Season with the sea salt and freshly ground black pepper. Taste a slice and add a little more salt or pepper as needed. If using lemon zest, sprinkle lightly over the top for a bright note.

If using microgreens or arugula, scatter them around or on top of the salad just before serving so they remain crisp.

Make reduction

Combine 1/2 cup balsamic vinegar with 1 tablespoon brown sugar or honey in a small saucepan. Bring to a gentle simmer over medium-low heat and simmer until reduced by half and syrupy (about 8–12 minutes). Stir occasionally to prevent scorching. Remove from heat and cool slightly; it will thicken further as it cools. Use about 2 tablespoons for the salad; store remainder refrigerated for another use.

Serve immediately at room temperature so the mozzarella is tender and tomatoes are flavorful. Provide extra olive oil and balsamic reduction at the table if desired. Leftovers: store components separately (tomato slices and mozzarella layered with paper towel between) and consume within 24 hours for best texture.