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Caprese Salad Recipe
This classic caprese salad recipe is tossed together (rather than layered) for ease of preparation, ease of eating, and the best way to get the perfect combination of flavors in every bite. Make a quick and delicious balsamic glaze or use store-bought glaze to make it even faster.
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Instructions
- 01
If using store-bought glaze, skip to step 4. To make homemade balsamic glaze: Add the balsamic vinegar to a small saucepan over medium-high heat.
- 02
Bring the balsamic vinegar to a boil, then reduce the heat to medium-low and simmer until reduced to desired thickness. After about 20 minutes, the vinegar will have reduced by one-third to make a balsamic reduction. At about 30 minutes, the vinegar will have reduced by half to make a thicker balsamic glaze.
- 03
Remove the pan from the heat and allow the glaze to cool. The glaze will continue to thicken a bit more as it cools. For faster cooling, transfer it to a small glass measuring cup and refrigerate it for at least 15 minutes. Glaze may be made up to 1 week ahead.
- 04
To make the caprese salad: In a medium bowl, combine the halved tomatoes, mozzarella pearls, and the chopped basil; toss gently to combine. Garnish with small basil leaves.
- 05
Just before serving, drizzle the olive oil over top and sprinkle with the flaked salt.
- 06
While serving, drizzle 1 to 2 teaspoons balsamic glaze over individual servings or serve on the side so people can add their own. (NOTE: The balsamic glaze can easily “muddy” up the bright caprese salad, so it’s best to drizzle it over servings just before eating.)
- 07
Store leftover balsamic glaze in an airtight container in the fridge for up to 1 week. Store leftover caprese salad in an airtight container in the fridge for up to 2 days.
Nutrition
per serving · ½ cup caprese salad with 1 teaspoon glaze
- Calories
- 139
- Protein
- 8g
- Carbs
- 6g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 5g
- Sat. fat
- 4g
- Sodium
- 287mg
- Cholesterol
- 21mg
Variations & swaps
Main Ingredient Notes And Substitutions
- This recipe doesn’t require much, but I never skip on quality. I seek out the best tomatoes I can find and really good quality balsamic vinegar and olive oil in order to make every bite of this favorite salad something to linger over.
- Balsamic vinegar or balsamic glaze: Homemade balsamic glaze has an incredibly rich, sweet-tangy flavor that’s worth taking the extra time to make at home. But a good-quality store-bought balsamic glaze also works well and saves time. Either way, save the drizzle until serving time.
- Cherry tomatoes: During summer, garden-fresh tomatoes make this salad unforgettable. But for delicious tomatoes year-round, I buy cherry tomatoes that are still attached to the vine, since they tend to have better flavor and sweetness.
- Mozzarella pearls: These little bite-sized mozzarella balls eliminate the need to slice a big ball of mozzarella. And I think they make every forkful perfectly balanced. Fresh mozzarella pearls have a mild, creamy flavor and bright white color that perfectly contrasts the ripe tomatoes. If mozzarella isn’t a favorite, try diced white cheddar or even crumbled feta or goat cheese.
- Fresh basil: Loose-packed fresh basil has the brightest flavor and aroma. I roughly chop most of the leaves while saving a few small leaves for garnish.
- Extra-virgin olive oil: Since this recipe contains so few ingredients, every one of them counts. I’ve fallen in love with Heraclea Early Harvest and Laconiko Ultra Premium EVOO for their vibrant, peppery flavor. Use any favorite high quality extra-virgin olive oil.
- Flaked sea salt: Don’t skip this finishing touch. Flaky sea salt enhances the sweetness of the tomatoes and makes every ingredient taste a little brighter.
- Find the ingredient list with exact measurements in the recipe card below.
Get Creative With Caprese Salad Variations
- Use this basic caprese salad recipe as the base, then make fun variations from there with these easy additions:
- Use multicolored cherry tomatoes or cherry heirloom tomatoes for color interest
- Stir in 2 tablespoons of prepared basil pesto
- Mix in 1 to 2 cups cubed or balled watermelon, cantaloupe, or honeydew melon
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