Caprese Salad With Balsamic Drizzle
Caprese Salad With Balsamic Drizzle has ripe, juicy tomatoes, creamy mozzarella, fresh basil, and a sweet and tangy balsamic reduction for an extra punch of flavor in every bite! This classic Italian appetizer is summer on a plate!
Servings: 4
Estimated Calories: 216
Ingredients
BALSAMIC DRIZZLE:
- ½ cup balsamic vinegar
- 1 tablespoon maple syrup or honey
CAPRESE SALAD:
- 8 slices fresh tomato, each slice about ¼ inch thick
- 8 ounces fresh mozzarella cheese, sliced into 8 slices, each about ¼ inch thick
- 1 tablespoon olive oil (regular or extra virgin)
- salt and pepper, to taste
- 8 fresh basil leaves, cut into long, thin strips (about 2 tablespoons sliced)
Instructions
MAKE THE BALSAMIC DRIZZLE:
- Combine the balsamic vinegar and maple syrup (or honey) in a small saucepan. Bring to a boil, then reduce the heat and simmer until it has reduced to about 3 tablespoons. This will take 8 to 10 minutes. Note: Be very careful not to reduce it too much or burn it! If you do, it will become hard when it cools, and it won't be usable. If it gets foamy and thick, you've likely taken it too far. Simmer it gently and keep an eye on it. It will NOT become thick and syrupy, so don't look for that. Instead, pay attention to the quantity. It's ready when there are about 3 tablespoons left.
- Remove from the heat and allow to cool completely (you can put it in the refrigerator to speed up the cooling).
MAKE THE CAPRESE SALAD:
- Alternately arrange the tomato and mozzarella cheese slices on a serving dish (tomato, mozzarella, tomato, mozzarella, etc.).
- Drizzle the tomatoes and mozzarella with olive oil and season to taste with salt and pepper. Drizzle with some of the balsamic drizzle. Note: You likely won't need to use all of it. Sprinkle with basil.
- Serve immediately.
Recipe Notes
- To easily slice/chiffonade the basil: stack the basil leaves on top of one another and roll them up. Thinly slice through the roll crosswise, and this will give you nice thin slices.
- This salad is best served fresh rather than made ahead of time. Neither the tomatoes nor the basil like the refrigerator. I recommend making the balsamic drizzle ahead of time, but put the salad together right before serving.
- Refrigerate any leftover balsamic drizzle. It should last for several weeks.
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