Caprese salad is one of those dishes that reminds you how good simple food can be. Ripe tomatoes, creamy mozzarella, and fragrant basil are a trio that never disappoints. Add a silky balsamic reduction, and the whole plate comes alive with sweet-tangy depth.
This version is easy enough for a weeknight but elegant enough for guests. It’s fresh, bright, and the kind of recipe you’ll make on repeat.
What Makes This Special
This Caprese salad leans on quality ingredients and a quick homemade balsamic reduction that adds a glossy finish and concentrated flavor. The reduction transforms basic vinegar into a syrupy drizzle with notes of fig, cherry, and caramel.
It clings to the tomatoes and cheese without making the salad soggy.
Another standout is the balance of texture: juicy tomatoes, soft mozzarella, and crisp basil leaves. A whisper of sea salt and pepper wakes everything up. A final splash of extra-virgin olive oil rounds out the flavors and gives the salad a clean, sunny finish.
Shopping List
- Ripe tomatoes (heirloom or vine-ripened), 3–4 medium
- Fresh mozzarella (whole milk), 8 ounces
- Fresh basil leaves, 1 small bunch
- Balsamic vinegar, 1 cup (for reduction)
- Honey or sugar (optional), 1–2 teaspoons, to round out acidity
- Extra-virgin olive oil, 2–3 tablespoons
- Flaky sea salt (or kosher salt)
- Freshly ground black pepper
- Optional garnishes: crushed red pepper flakes, lemon zest, or toasted pine nuts
Instructions
- Reduce the balsamic vinegar: Pour 1 cup balsamic vinegar into a small saucepan.
Bring to a gentle boil over medium heat, then lower to a simmer. Cook 10–15 minutes, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon. If desired, stir in 1–2 teaspoons honey or sugar in the last few minutes to soften the sharpness.
Remove from heat and let it cool; it will thicken as it stands.
- Prep the tomatoes: Slice tomatoes into ¼-inch rounds. If they’re especially juicy, lay them on a paper towel for a minute to blot excess moisture. This helps avoid a watery plate.
- Slice the mozzarella: Cut mozzarella into ¼-inch rounds to match the tomatoes.
If it’s very wet, pat it dry gently.
- Arrange the salad: On a large platter, alternate tomato and mozzarella slices in overlapping layers. Tuck whole or torn basil leaves between slices for color and aroma.
- Season simply: Sprinkle with flaky sea salt and a few grinds of black pepper. Don’t skip the salt; it wakes up the tomatoes and balances the vinegar.
- Add olive oil: Drizzle extra-virgin olive oil evenly over the salad.
Use a light hand—you’re going for gloss, not a pool.
- Finish with the reduction: Using a spoon, drizzle the balsamic reduction in thin ribbons across the top. A little goes a long way. You can always add more at the table.
- Garnish (optional): Add a pinch of red pepper flakes for heat, a dusting of lemon zest for brightness, or a few toasted pine nuts for crunch.
- Serve promptly: Caprese is best enjoyed right away while the ingredients are cool and fresh.
Pair with crusty bread if you like.
Storage Instructions
Caprese salad tastes best the day it’s made. If you have leftovers, store them in an airtight container for up to 1 day. The tomatoes will release juices, and the mozzarella may soften, but it will still be good.
For components, you can make the balsamic reduction ahead and keep it in a jar in the fridge for up to 2 weeks.
Bring it to room temperature before drizzling; if it’s too thick, warm it briefly or loosen with a few drops of water. Keep mozzarella in its liquid or lightly wrapped, and store fresh basil stems in a glass of water, covered loosely, at room temperature for a day or two.
Benefits of This Recipe
- Quick and easy: From start to finish, you’re looking at about 20 minutes.
- Minimal ingredients, big flavor: Quality tomatoes, good mozzarella, and a simple reduction do the heavy lifting.
- Flexible: Works as an appetizer, side dish, or a light lunch with bread or grilled chicken.
- Seasonal and fresh: Perfect for summer when tomatoes are at their best.
- Make-ahead element: The balsamic reduction keeps well, making last-minute assembly easier.
Pitfalls to Watch Out For
- Unripe or mealy tomatoes: They’ll make the salad flat. Choose tomatoes that feel heavy for their size and smell fragrant at the stem.
- Over-reducing the vinegar: If it turns sticky or bitter, it went too far.
Pull it off the heat once it lightly coats a spoon.
- Watery plate: Pat tomatoes and mozzarella dry. Assemble just before serving to prevent pooling.
- Too much balsamic: The reduction is potent. Start with less and build to taste.
- Low-quality olive oil: Use a fresh-tasting extra-virgin oil; stale oil can taste flat or rancid.
Variations You Can Try
- Cherry Caprese: Use halved cherry or grape tomatoes and small mozzarella balls (ciliegine).
Toss with basil ribbons and drizzle with reduction.
- Peach or Nectarine Twist: Swap in a few slices of ripe stone fruit alongside tomatoes for sweet, juicy contrast.
- Avocado Add-On: Add sliced avocado for creaminess and extra richness.
- Pesto Drizzle: Whisk a spoonful of pesto with olive oil and streak over the salad before the balsamic reduction.
- Herby Crunch: Sprinkle toasted pine nuts or pistachios and a few thyme leaves.
- Grilled Variation: Lightly grill thick tomato slices and warm the mozzarella briefly for a smoky edge.
- Greens Base: Set the Caprese over a bed of arugula and use the reduction as part of the dressing.
FAQ
Do I need to use heirloom tomatoes?
No, but choose the best tomatoes you can find. Heirlooms are great for flavor and color, but ripe vine tomatoes or good-quality on-the-vine varieties work well. The key is ripeness and a juicy, fragrant interior.
Can I use store-bought balsamic glaze?
Yes.
Many brands make a decent glaze. Look for one with minimal added sugar and no artificial flavor. Homemade gives you more control over sweetness and thickness, but store-bought is a convenient shortcut.
What mozzarella is best?
Fresh, whole-milk mozzarella packed in water is ideal.
Buffalo mozzarella (mozzarella di bufala) is richer and tangier if you can find it. Avoid low-moisture pizza mozzarella for this dish—it’s too firm and doesn’t have the same delicate flavor.
How do I know when the balsamic reduction is ready?
Dip a spoon into the simmering vinegar and run a finger through the coating. If the line holds briefly and the liquid is syrupy, it’s done.
Remember it thickens more as it cools, so stop slightly earlier than your target texture.
Can I make this ahead?
Assemble close to serving time for the best texture. You can slice tomatoes and mozzarella a few hours ahead, store them separately, and make the reduction in advance. Add salt, oil, basil, and glaze right before serving.
What if my reduction gets too thick?
Whisk in a teaspoon or two of warm water to loosen it.
If it tastes too sharp, add a drop of honey. Warm it gently to restore a pourable consistency.
Is there a way to keep basil from browning?
Use whole leaves or tear them just before plating. Avoid cutting with a dull knife, which bruises the leaves.
A light mist of olive oil can also help keep them looking fresh.
What should I serve with this?
Crusty bread, grilled chicken, prosciutto, or a simple pasta work well. For drinks, try a crisp white wine, sparkling water with lemon, or a light rosé.
In Conclusion
Caprese Salad with Balsamic Reduction is proof that great food doesn’t have to be complicated. When you start with ripe tomatoes, fresh mozzarella, and good basil, you’re already most of the way there.
The glossy balsamic drizzle ties it all together with a sweet, tangy finish. Keep it simple, season well, and serve it fresh—this classic never misses.
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