Caprese Recipe

Reduce balsamic

Place 1 cup balsamic vinegar and 1 tablespoon sugar in a small saucepan over medium heat. Stir to dissolve the sugar, bring to a gentle simmer, then reduce heat to low. Simmer uncovered until the liquid is reduced by about half and coats the back of a spoon, 12–18 minutes. Watch closely during the last 5 minutes to prevent burning.

Remove from heat and let the glaze cool slightly; it will continue to thicken as it cools. Transfer to a small bowl or squeeze bottle for easy drizzling.

Prepare tomatoes and mozzarella

Rinse tomatoes and pat dry. Using a sharp knife, slice each tomato into 1/4-inch thick rounds. Slice fresh mozzarella into 1/4-inch rounds as well. If the mozzarella is in a ball, drain any excess liquid on paper towel for a few minutes to avoid a watery salad.

Arrange on platter

On a large serving platter or individual plates, arrange alternating slices of tomato and mozzarella in an overlapping row or circular pattern (tomato, mozzarella, basil leaf, repeat). Tuck whole basil leaves between slices so they are evenly distributed.

Season and dress

Drizzle the assembled salad with 2 tablespoons extra-virgin olive oil. Sprinkle 1 teaspoon sea salt evenly over the tomatoes and mozzarella, then add 1 teaspoon freshly ground black pepper. If using, lightly sprinkle 1 teaspoon lemon zest and 1/4 teaspoon cracked red pepper flakes for brightness and a hint of heat.

Finish by drizzling the cooled balsamic glaze in a thin zigzag over the top. Use as much or as little glaze as desired; start with 1–2 tablespoons and add more to taste.

Serve immediately at room temperature for best flavor. Leftovers can be stored loosely covered in the refrigerator for up to 24 hours; add a fresh drizzle of olive oil and basil before serving again.