Caprese salad recipe with fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil. It's not only easy to make, but it's also a great appetizer or side dish that is always a crowd-pleaser.
ingredient
- 3 tomatoes, about 3" in diameter
- 1 pound fresh mozzarella, about 3" sized mozzarella balls
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 12 large basil leaves
- extra-virgin olive oil, for drizzling
- kosher salt, for seasoning
- black pepper, for seasoning
Directions
- Balsamic Reduction – Add balsamic vinegar and honey to a small saucepan, and stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat with some bubbling. Reduce the sauce to about ¼ to ⅓ cup, about 20 to 25 minutes.
- Cool the Reduction – Allow the balsamic reduction to cool slightly. It should have a maple syrup consistency. The reduction will thicken as it cools, if needed add warm water and heat over low to make the sauce less thick. For a thicker sauce, reduce to ¼ cup.
- Prepare the Ingredients – Cut the mozzarella into 12 slices, about ¼-inch in thickness. Cut the tomatoes into 12 slices, about ¼-inch in thickness. Arrange tomatoes, mozzarella, and basil leaves, overlapping on a platter.
- To Serve – Drizzle with olive oil, salt, and pepper. Drizzle salad with balsamic reduction, or serve on the side.
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