Caprese Salad Recipe
Heirloom tomatoes, mozzarella, balsamic glaze, basil
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Ingredients
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Salad
Balsamic glaze
Optional garnish
Method
Balsamic glaze
- 1
Reduce balsamic
Pour 3 tablespoons balsamic vinegar into a small saucepan. Add 1 teaspoon brown sugar or honey and stir to combine. Bring to a gentle simmer over medium-low heat, then reduce heat to low and simmer until the mixture thickens to a syrupy consistency and coats the back of a spoon, about 6–8 minutes. Watch carefully to prevent burning. Remove from heat and let cool; it will thicken further as it cools.
Salad assembly
- 2
Prepare tomatoes
Wash the heirloom tomatoes and pat dry. Slice into 1/4-inch to 1/2-inch thick slices, keeping slices even so they layer nicely. If tomatoes are very large, cut into wedges or 1/2-inch slices.
- 3
Prepare mozzarella
Drain fresh mozzarella and slice into pieces roughly the same thickness as the tomato slices (about 1/4–1/2 inch). If using bocconcini, halve or quarter to match tomato size.
- 4
Arrange on platter
On a large serving platter or individual plates, arrange tomato and mozzarella slices in an overlapping pattern (tomato, mozzarella, tomato) or in small stacks. Tuck whole basil leaves or torn basil between slices so each portion gets basil. If using arugula or microgreens, spread a small bed on the platter before arranging slices.
- 5
Season and dress
Drizzle the arranged salad evenly with 3 tablespoons extra-virgin olive oil. Sprinkle 1 teaspoon flaky sea salt and 1 teaspoon freshly ground black pepper evenly over the tomatoes and mozzarella. Spoon or lightly drizzle the cooled balsamic glaze over the top in a decorative pattern. If desired, sprinkle 2 tablespoons toasted pine nuts for crunch.
- 6
Serve
Allow the salad to sit at room temperature for 5–10 minutes to let flavors meld, then serve immediately. Leftovers keep covered in the refrigerator for up to 1 day (add fresh basil before serving).