Caprese salad means the start of summer for me. I eagerly anticipate heirloom tomatoes at the farmers’ market so I can make this simple, classic trio of tomato, fresh mozzarella, and basil.
How to make Caprese salad
The most important step in making a great Caprese salad begins at the market: buy high-quality ingredients.
If you can find heirloom tomatoes, choose them. Their irregular shapes and colors can be surprising, but their flavor is unmatched.
Fresh mozzarella is essential. It usually comes in balls packed in brine; vacuum-sealed packages are fine too since they retain moisture. Look for soft, creamy mozzarella for the best texture.
Pick up fresh basil and you’re ready. Slice the tomatoes and mozzarella about 1/4″ thick and arrange them on a plate or cheeseboard. Tuck basil leaves between the slices, drizzle with a balsamic reduction or glaze, and serve.
A few grinds of black pepper and a pinch of flaky salt enhance the flavors and elevate this simple, summery dish.
Do I need a balsamic glaze for Caprese salad?
Tomato, mozzarella, and basil are delicious on their own, and a glaze isn’t required. That said, a balsamic reduction adds a sweet-tart concentration that binds the ingredients and lifts the dish.
If you don’t want to make your own reduction, many stores sell ready-made balsamic glazes that work well.
Is Caprese salad healthy?
Whether Caprese salad is “healthy” depends on your dietary goals. It’s a fresh, vegetable-forward dish, but mozzarella adds calories and fat. I enjoy this salad as an occasional treat and portion it accordingly.
What to serve with Caprese salad
Caprese makes a lovely standalone appetizer. To make it part of a larger meal, consider pairing it with:
- Fresh crusty bread
- Grilled meats such as chicken or lamb
- Roasted vegetables
- Kebabs of any kind
📖 Recipe
Caprese Salad with Balsamic Reduction
Ingredients
For the Caprese Salad
- 2 heirloom tomatoes ¼” slices
- 1 ball fresh mozzarella ¼” slices
- 5-10 fresh basil leaves
- freshly ground pepper to taste
- large flake salt to taste (I prefer Maldon)
For the balsamic glaze
- ½ cup Balsamic Vinegar
- pinch sugar
Instructions
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Start with a tomato slice and alternate tomato and mozzarella slices on a plate.
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Drizzle with balsamic reduction, top with basil, add freshly ground pepper, and sprinkle salt if desired.
To make the balsamic reduction
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In a heavy saucepan, bring the balsamic vinegar to a simmer over medium heat.
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Stir in the sugar and simmer, stirring frequently to prevent burning, until the liquid reduces by about half.
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Let the reduction cool to room temperature before using. Leftovers keep refrigerated for a long time.
Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly if you share it on social media.
This recipe first appeared on my blog many years ago. I updated the photos to make them more appealing but left the older images so you can compare before-and-after shots.
