Caprese Salad with Balsamic Glaze
A fresh and simple Caprese Salad enhanced with a sweet and tangy balsamic glaze. This easy-to-make dish combines ripe tomatoes, creamy mozzarella, aromatic basil, and a drizzle of olive oil for a light yet flavorful appetizer or side.
Equipment
- 1 Sharp Chef’s Knife
- 1 sturdy cutting board
- 1 large serving platter
- Measuring spoons (½ teaspoon)
- Small spoon or drizzling bottle
Ingredients
- 3 ripe heirloom or vine-ripened tomatoes sliced about ¼ inch thick
- ½ teaspoon granulated sugar
- ½ teaspoon salt divided
- 1 pound fresh mozzarella cheese sliced into ¼ inch pieces (pre-sliced works too)
- Freshly ground black pepper to taste
- Extra virgin olive oil for drizzling
- Balsamic glaze store-bought, for drizzling
- ¼ cup fresh basil coarsely chopped, plus whole leaves for garnish
Instructions
- Prepare the Tomatoes: Place the tomato slices on a cutting board or plate. Lightly sprinkle them with the sugar and half of the salt (¼ teaspoon). Allow them to rest for a few minutes so the sugar dissolves and draws out some natural tomato juices, enhancing the flavor.
- Assemble the Salad Base: On a large serving dish, arrange the tomato slices in a single layer. Alternate with the mozzarella slices, overlapping them slightly to create a beautiful, layered presentation.
- Season the Layers: Sprinkle the remaining ¼ teaspoon salt evenly over the tomatoes and mozzarella. Add freshly ground black pepper according to your preference, ensuring each bite has a gentle peppery kick.
- Drizzle with Olive Oil and Balsamic Glaze: Pour about one tablespoon of extra virgin olive oil evenly over the salad, followed by an equal amount of balsamic glaze. The glaze adds a sweet and tangy contrast that perfectly complements the creamy cheese and juicy tomatoes.
- Garnish with Fresh Basil: Scatter the chopped basil across the salad for a burst of herbaceous freshness. For an elegant finishing touch, decorate the platter with whole basil leaves.
- Serve Immediately: Serve this vibrant salad right away to enjoy the freshest flavors and textures.
Notes
- For best flavor, use the freshest, ripest tomatoes you can find, ideally heirloom varieties for their rich taste and vibrant colors.
- If you don’t have balsamic glaze, gently reduce balsamic vinegar over medium heat until it thickens into a syrupy consistency.
- Pre-sliced mozzarella can save time but slicing fresh mozzarella yourself allows you to control thickness and presentation.
- This salad is best enjoyed fresh but can be refrigerated for up to a few hours before serving—just add the basil garnish last to keep it bright and fresh.
- Adjust seasoning to taste; the sugar balances acidity, but if your tomatoes are very sweet, you might reduce or omit it.
