La Caprese Recipe

Pour 1/2 cup balsamic vinegar into a small nonreactive saucepan. Add 1 tablespoon sugar or honey. Stir to combine.

Bring mixture to a gentle simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, until mixture thickens and coats the back of a spoon, about 8–12 minutes. (If glaze becomes too thick, stir in up to 1 teaspoon water to reach desired consistency.)

Remove from heat and let cool; glaze will thicken further as it cools. Transfer to a small bowl or squeeze bottle for easier plating. Taste and adjust sweetness or acidity if needed.

Slice the fior di latte into 1/4-inch to 1/3-inch rounds. Pat slices lightly with paper towel to remove excess moisture if very wet.

Slice tomatoes into 1/4-inch rounds (or wedges if using larger heirlooms). If tomatoes are particularly juicy, remove seeds from the center to avoid excess liquid on the plate.

On a large serving platter or on individual plates, arrange alternating slices of tomato and fior di latte slightly overlapping in a single layer or rosette pattern, leaving some gaps for arugula.

Tuck handfuls of baby arugula between the cheese and tomato slices, or pile the arugula lightly in the center if you prefer a composed look.

Drizzle the extra-virgin olive oil evenly over the tomatoes, cheese, and arugula. Season with sea salt and freshly ground black pepper.

Spoon or drizzle the cooled balsamic glaze over the entire salad in a decorative pattern. Use more or less to taste—glaze should add a glossy, tangy-sweet finish without overpowering.

Scatter torn basil leaves over the top and sprinkle toasted pine nuts or crushed pistachios if using. Serve immediately.