Basil, Tomato & Mozzerella Balsamic Glaze Recipe

Prepare glaze

Pour 1 cup balsamic vinegar into a small saucepan. Add 2 tablespoons granulated sugar and 1 teaspoon honey (if using). Stir to combine.

Bring mixture to a gentle boil over medium heat, then reduce heat to low to maintain a steady simmer. Stir occasionally to dissolve sugar.

Allow the vinegar to simmer gently until reduced by roughly half and syrupy in consistency, about 12–18 minutes. It should coat the back of a spoon. Watch carefully during the last few minutes to avoid burning.

If glaze becomes too thick as it cools, stir in up to 1 tablespoon water to reach desired pourable consistency. Remove from heat and let cool to warm (it will thicken further as it cools).

Taste and adjust: if too sharp, add a tiny pinch more sugar or 1/4 teaspoon honey and stir while warm.

Prepare tomatoes

Wash and dry tomatoes. Slice into 1/4-inch rounds or cut into wedges if using larger tomatoes. Place tomatoes on a platter or individual plates in a single layer or slightly overlapped.

Arrange mozzarella and basil

Slice or tear fresh mozzarella and tuck pieces between and on top of the tomato slices. Tuck whole basil leaves between tomato and mozzarella layers for even distribution.

Drizzle the salad evenly with 2 tablespoons extra-virgin olive oil.

Season the salad with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, distributing evenly over tomatoes and cheese.

Spoon the warm (but not piping hot) balsamic glaze over the assembled salad in a light zigzag or dots. Use more or less to taste — about 3–4 tablespoons should be enough for 4 servings.

Finish with optional garnishes: scatter 2 tablespoons toasted pine nuts or chopped walnuts, a pinch (about 1/2 teaspoon) flaky sea salt, and 1/4 teaspoon cracked black pepper for texture and visual appeal.

Let the assembled salad sit at room temperature for 5–10 minutes before serving so flavors meld; serve immediately.