With tomatoes, fresh mozzarella, and basil, this caprese salad is dressed with olive oil and a sweet balsamic reduction. Simple, striking, and wonderful!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 cup balsamic vinegar
- ¼ cup honey
- 3 large tomatoes, cut into 1/2-inch slices
- 1 (16 ounce) package fresh mozzarella cheese, cut into 1/4-inch slices
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup fresh basil leaves
- ¼ cup extra-virgin olive oil
Instructions
- Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.
- Arrange alternating slices of tomato and mozzarella decoratively on a serving platter. Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 18 g |
| Sodium | 331 mg |
| Sugars | 32 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
This was so delicious, and easy!
Good recipe otherwise — but the instructions for the reduction are WAY off. The first time I tried to reduce it to a third; by the time it had cooled it was a solid. This time, I just heated it only until the volume had perceptibly declined, then turned it off. It’s cooled now — and about what it should be.
I loved it so much, I’m going to make at least twice a week until the Michigan tomatoes are gone.
This was so delicious! I never did a vinegar reduction. I simmered it for about 10 minutes. I forgot the honey but really didn’t need it. I think the vinegar reduction was sweet enough and the flavor was amazing. I think the honey would’ve ruined it. Use fresh ingredients- I make this every summer from basil and tomatoes from the garden. But this is the first time I used the reduction and I will always from now on. In fact the flavor is so amazing I will use this reduction for other things too!!
The balsamic reduction is very sweet but good. The olive oil helps to balance the sweetness with the salt and pepper. I used Mexican Oaxaca cheese which is like mozzarella.
Best caprese salad I’ve probably ever had
I loved it! So yummy!
I’ve made this several times! Love it!
Like others said, with a higher quality vinegar, it takes maybe double the time to actually reduce. But in the end the taste is definitely worth it!
I made the recipe as shown with the exception of adding honey to my balsamic vinegar as I think that it changes the flavor. Otherwise excellent yummy appetizer for girls night.
Everything was amazing with the exception of the balsamic reduction instructions. 10 minutes…GOOD, 1/3…BAD. If you reduce to 1/3 and allow to cool it becomes the consistency of gooey caramel and won’t drizzle. Also makes about double what you need for most folks, but like life, I likes it saucy!!
Salad was very good. Balsamic glaze excellent.
I love the balsamic vinegar reduction on Caprese salad! I tend to leave out the olive oil, though. I think it’s tastes great without it, and I don’t need those calories…
I made this recipe as-is and they were delicious! I made a batch and served immediately, with the reduction sauce still warm. I then made another batch and The balsamic reduction was especially good and I’ve since made the reduction twice more for other recipes.
Loved the flavor
This was delicious! Only cut the amount of balsamic, honey and olive oil in half. Just seemed to be a lot more than necessary. I followed the directions for the reduction and it turned out perfectly! Thanks so much for sharing.
Dee-lish!!!
Delish!
I love it! I absolutely love balsamic vinagre and with honey it’s even better. Very refreshing.
Fantastic, I will say though that this made SO much glaze we didn’t use. This could easily be halved and be plenty. Thanks!
This is good. Very very good. The honey is the secret.