Easy Caprese Salad With Balsamic Glaze
This easy caprese salad is simple, bright, and fresh. The addition of balsamic glaze adds a sweet and tangy note to the already tasty salad.
There is something so beautiful about a caprese salad. The bright red tomatoes, the emerald green basil, the drizzle of olive oil and balsamic glaze.
A caprese salad isn’t traditionally served with a balsamic glaze, but once you’ve had it this way, it’s hard to go back. This salad is a favorite of mine and feels like a treat whenever I have it.
This post is about how to make an easy caprese salad.
Easy Caprese Salad With Balsamic Glaze
What do I need to make a caprese salad?
To make this recipe, you will need:
- Mozzarella: Use a fresh mozzarella log.
- Tomatoes: Choose between heirloom or vine-ripe.
- Fresh Basil
- Extra Virgin Olive Oil
- Salt and Pepper
- Balsamic Glaze
- Balsamic Vinegar
- Honey
How do I make this recipe?
Firstly, make the balsamic glaze. Put the balsamic vinegar and honey in a small pot and bring to a simmer. Let it simmer until it reduces into a thick glaze. Set it aside. See the full post and directions here: Best Honey Balsamic Glaze Recipe.
Slice the mozzarella cheese and tomatoes into 1/4-inch slices.
Next, it’s time to assemble the salad. Layer alternating slices of tomatoes and mozzarella onto a shallow platter, and add a basil leaf between each.
Next, drizzle with extra-virgin olive oil, and season with salt and pepper. Drizzle on the balsamic glaze and serve.
If you like this recipe, you may also enjoy:
- Best Honey Balsamic Glaze Recipe
- My Go-To Spring Mix Salad Recipe
- Crisp Greek Salad With Lettuce
- The Best Thick Balsamic Dressing
- Balsamic Vinegar and Olive Oil Dressing
- Middle Eastern Cucumber Salad
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🖤 Thank you for visiting and happy making! 🙂
This post is about how to make an easy caprese salad.
Easy Caprese Salad With Balsamic Glaze
This easy caprese salad is simple, bright, and fresh. The addition of balsamic glaze adds a sweet and tangy note to the already tasty salad.
- 3 tomatoes (heirloom or vine ripe) (sliced)
- 16 ounces fresh mozzarella log (sliced)
- 1 bunch fresh basil
- extra virgin olive oil (to drizzle)
- salt and pepper (to taste)
Balsamic Glaze
- ¾ cup balsamic vinegar (see notes)
- 1 tablespoon honey
Make the Balsamic Glaze
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In a small saucepan set at medium-high heat, add the balsamic vinegar and honey. Stir until combined.
Bring to a boil. Then reduce the heat to a simmer, stirring occasionally.
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While it simmers, the balsamic vinegar will reduce and become thicker. This process will take about 15-20 minutes. You will notice it getting thicker because the bubbles get a little bigger and take a little longer to pop (see picture above in post).
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Once it reduces to about half, stir more frequently to ensure the glaze does not burn.
You will know it is done when the glaze takes on the consistency of syrup and/or when it sticks to a wooden spoon (see picture above in post).
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Remove it from the heat and let the glaze cool a little bit before transferring it to a glass jar or container.
*Note: The glaze will thicken even more as it cools.
Assemble the Salad
-
Slice the mozzarella cheese and tomatoes into 1/4-inch slices.
-
Layer alternating slices of tomatoes and mozzarella on a shallow platter, then add a basil leaf between each.
-
Drizzle with extra-virgin olive oil, and season with salt and pepper.
Drizzle on the balsamic glaze and serve.
*Balsamic vinegar:
The ratio of balsamic vinegar to honey in this recipe ensures you taste the sweetness of the honey in the final balsamic glaze. If you prefer a little more tangy with just hints of sweetness, then up the amount of balsamic vinegar to one cup. Therefore, you would use one cup of vinegar and one tablespoon of honey.
How do I store the honey balsamic glaze?
After you’ve made the glaze, let it cool a little bit before transferring it to a glass jar or container.
Store it in the fridge and pull it out any time you want to drizzle it on a salad, roasted veggies, chicken, pizza, etc. It will stay good for up to a month.
The glaze will “harden” in the fridge like thick caramel (which is to be expected!), but if you set it out at room temperature for just a few minutes before using it, it will be easier to handle and it will drizzle a bit easier.
Never thought to put a glaze on a caprese salad but man, does it work!
Hi Jake, glad you enjoyed it! Thank you for sharing!