Caprese Salad with Balsamic Glaze

Slices of tomato, mozzarella and basil with balsamic drizzled on top.

Caprese Salad with Balsamic Glaze

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!

Course Appetizer

Cuisine Italian

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 259kcal

Author Katie

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.

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