Caprese Salad with Balsamic Glaze

• 8 ounces fresh mozzarella balls, cut into slices
• 4 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until reduced to a glaze, about 5 minutes.
2. 2 Arrange mozzarella slices and cherry tomatoes on a serving platter.
3. 3 Scatter torn basil leaves over the top.
4. 4 Drizzle with olive oil.
5. 5 Pour the balsamic glaze over the salad.
6. 6 Season with salt and pepper to taste before serving.

Equipment

• Saucepan
• Serving platter

Variations

• Add avocado slices for a creamy twist.
• Use heirloom tomatoes for a colorful presentation.

Substitutions

• If fresh basil isn't available, use arugula for a peppery kick.
• Substitute honey with agave syrup for a vegan option.

Pairings

• Grilled chicken
• Freshly baked focaccia

Nutrition

Tips

• For a richer flavor, let the balsamic glaze cool before using.
• Use the ripest, juiciest tomatoes you can find for the best taste.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Best served fresh.

Freezing: This salad does not freeze well due to the fresh mozzarella and tomatoes.

Serving Suggestions

• Serve with crusty bread and a light vinaigrette for a refreshing summer meal.

FAQ