Caprese Salad with Balsamic Glaze also known in Italian as Insalata Caprese is the perfect compliment to any Italian meal and can be made in minutes from the comfort of your own home!
Caprese salad is one of my favorite side dishes/salads to serve with any Italian meal. If I’m serving pasta at my house you can expect either a Caesar salad or this recipe for Insalata Caprese with Balsamic Reduction Sauce!
It was probably 20 years ago when I first tasted balsamic glaze at a restaurant and I was hooked. It wasn’t as common back then to find balsamic glaze in the grocery store. I started making my own homemade baslamic glaze years ago to serve along side my caprese and also drizzle on top of my bruschetta. I walk you through how to make a show-stopping caprese salad as well as how to make your own homemade baslamic glaze.
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Ingredients
- Tomatoes – I like to use vine ripe tomatoes for this recipe.
- Mozzarella – Fresh mozzarella also known as mozzarella de buffalo is best for this recipe. If you happen to have burrata you can always use that instead of fresh mozzarella.
- Basil – You need a generous amount of fresh basil to put in between the layers of tomatoes and cheese.
- Olive Oil – You want the highest quality olive oil. A little goes a long way and you will taste the difference.
- Balsamic Vinegar – Since you are making the balsamic glaze one of the key ingredients is balsamic vinegar.
- Sugar – The sugar is needed to sweeten and thicken up the balsamic vinegar while you cook it down.
- Seasonings – Salt and pepper are all that you need to sprinkle on top of the mozzarella, tomatoes, and basil.
How to Make Balsamic Glaze
- In a pot add balsamic vinegar and sugar. Bring to a boil stirring frequently until the sugar has dissolved. Then reduce the heat and simmer until the mixture has thickened (about 10 minutes).
- As soon as it’s reduced by half transfer to a glass storage container. Let cool to room temperature then place in the refrigerator until ready to serve.
How to Make A Caprese Salad
First, cut the vine ripe tomatoes in ¼ inch pieces horizontally (discard the stem pieces). Place the mozzarella and tomatoes alternating on a plate.
Wash basil, pat dry, and place in between the pieces of mozzarella and tomatoes. Sprinkle salt and black pepper to taste on top, drizzle extra virgin olive oil and balsamic reduction sauce over the salad. Serve immediately.
FAQs
According to Merriam-Webster Dictionary Caprese means “a salad consisting of slices of mozzarella and tomatoes, basil, and olive oil or Italian dressing”.
The best tomatoes for caprese salads are vine ripe, beef steak, or even heirloom tomatoes. You want a hearty flavorful tomato and these tomatoes when in season have the most flavor. If I can find ugly tomatoes I will sometime use them for a variation of color.
Burrata cheese, a softer version of mozzarella makes for a great substitution. This cheese is firm on the outside but soft and gooey in the middle.
Homemade balsamic reduction sauce last up to 1 month if stored in an airtight container in the refrigerator.
Recipe Tips & Tricks
- Balsamic reduction – This sauce is actually very easy to make. I store the reduction in a glass jar in my refrigerator. I only have ever kept this reduction sauce for a month in my refrigerator. Heck, two weeks if I’m lucky! You’ll find yourself using this thick sweet balsamic sauce on salads, meats, and more. It’s not just for caprese!
- Make Ahead – If you want to make the salad ahead of time you can arrange the tomato and mozzarella on a platter. Cover with plastic wrap and refrigerate for up to 12 hours. I do not recommend adding any of the fresh basil and/or olive oil and balsasmic until you are ready to serve. The basil will begin to wilt and turn a brown color and the presentation won’t be as pretty.
- Fresh Mozzarella – I like to purchase my fresh mozzarella from a whole sale club. I can typically buy a two pack for the same amount I will buy a smaller single pack of fresh mozzarella. If you are entertaining a crowd I highly suggest you buy it in bulk instead.
- Basil – Instead of buying a package of basil you can use only once I always buy a plant. They are fairly easy to maintain and will yield fresh basil for months if watered daily and placed in a sunny spot.
What to Serve with Caprese Salad
If you are cooking an Italian dinner then this recipe for caprese salad is a MUST. But what if you need to put together an Italian dinner? Here are a few of my favorite Italian dinner recipes.
If you make this caprese recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Caprese Salad with Balsamic Glaze
Equipment
- 1 Cutting Board
- 1 Serrated Knife
Ingredients
- ½ cup granulated white sugar
- ½ cup balsamic vinegar
- 16 ounces fresh mozzarella
- 4-5 vine ripe tomatoes
- ½ cup fresh basil leaves
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon Extra Virgin Olive Oil
Instructions
To Make the Balsamic Glaze
- In a pot add balsamic vinegar and sugar. Bring to a boil stirring frequently until the sugar has dissolved. Then reduce the heat and simmer until the mixture has thickened (about 10 minutes).
- As soon as it's reduced by half transfer to a glass storage container. Let cool to room temperature then place in the refrigerator until ready to serve.
To Make the Caprese Salad
- Cut the vine ripe tomatoes in ¼ inch pieces horizontally (discard the stem pieces). Place the mozzarella and tomatoes alternating on a plate.
- Wash basil, pat dry, and place in between the pieces of mozzarella and tomatoes. Sprinkle salt and black pepper to taste on top, drizzle extra virgin olive oil and balsamic reduction sauce over the salad. Serve immediately.
Notes
- Balsamic reduction – This sauce is actually very easy to make. I store the reduction in a glass jar in my refrigerator. I only have ever kept this reduction sauce for a month in my refrigerator. Heck, two weeks if I’m lucky! You’ll find yourself using this thick sweet balsamic sauce on salads, meats, and more. It’s not just for caprese!
- Make Ahead – If you want to make the salad ahead of time you can arrange the tomato and mozzarella on a platter. Cover with plastic wrap and refrigerate for up to 12 hours. I do not recommend adding any of the fresh basil and/or olive oil and balsasmic until you are ready to serve. The basil will begin to wilt and turn a brown color and the presentation won’t be as pretty.
- Fresh Mozzarella – I like to purchase my fresh mozzarella from a whole sale club. I can typically buy a two pack for the same amount I will buy a smaller single pack of fresh mozzarella. If you are entertaining a crowd I highly suggest you buy it in bulk instead.
- Basil – Instead of buying a package of basil you can use only once I always buy a plant. They are fairly easy to maintain and will yield fresh basil for months if watered daily and placed in a sunny spot.
Did you make this recipe? Let me know!