Ingredients
- ½ cup balsamic vinegar
- 12 oz cherry tomatoes, halved (~ 2 ½ cups)
- 8 oz mozzarella pearls (1 cup)
- ½ cup loose-packed fresh basil, chopped (plus small leaves for garnish)
- 2 tablespoons high-quality extra-virgin olive oil
- ½ to 1 teaspoon flaked salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Just before serving, drizzle the olive oil over top and sprinkle with the flaked salt.
- 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.)
- 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.
Notes
* May use 2-3 tablespoons of store-bought balsamic glaze (I like this one) in place of making homemade balsamic glaze. If doing so, start the recipe at Step 4.
Variations on caprese salad to try:
– Use multi-colored cherry tomatoes or heirloom cherry tomatoes for color interest
– Stir in 2-3 tablespoons prepared pesto
– Add 1-2 cups cubed or balled watermelon, cantaloupe, or honeydew melon
– Add 1-2 cups sliced and quartered cucumber or spiralized zucchini
– Add 1-2 cups cooked cubed steak, chicken, shrimp, chopped salami, or sliced prosciutto
– Toss with 2 cups cooked pasta to make a pasta salad
– Toss with 2 cups grilled vegetables, such as grilled zucchini, bell peppers, and red onion
– Use strawberries in place of (or in addition to) the tomatoes
– Add ¼ cup toasted almonds, pine nuts, or walnuts
– Toss with a batch of toasted soft croutons to make a quick panzanella salad
– Serve over top of a bed of fresh arugula or spinach to make a green salad
Nutrition Information
- Serving Size: ½ cup caprese salad with 1 teaspoon glaze
- Calories: 139
- Fat: 9 g
- (Sat Fat: 4 g)
- Sodium: 287 mg
- Carbohydrate: 6 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 8 g
- Cholesterol: 21 mg