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Fresh Caprese Salad Recipe with Easy Sweet Balsamic Drizzle for Summer

fresh caprese salad - featured image

A simple and fresh Caprese salad elevated with a homemade sweet balsamic drizzle made from balsamic vinegar and honey, perfect for summer meals and gatherings.

Ingredients

Scale
  • 3 large ripe heirloom or vine-ripened tomatoes, sliced
  • 8 oz (225 g) ball of fresh mozzarella, sliced
  • 1520 fresh basil leaves, washed and patted dry
  • 1/2 cup (120 ml) good quality balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pour 1/2 cup (120 ml) of balsamic vinegar and 2 tablespoons of honey into a small saucepan. Bring to a gentle simmer over medium-low heat. Stir occasionally and let it reduce until it thickens slightly and coats the back of a spoon, about 10 to 15 minutes. Remove from heat and let cool slightly.
  2. Slice the tomatoes into 1/4-inch (6 mm) thick rounds. Slice the mozzarella to roughly the same thickness.
  3. On a large platter or shallow bowl, alternate slices of tomato and mozzarella, slightly overlapping them. Tuck fresh basil leaves between the layers evenly.
  4. Lightly sprinkle sea salt and freshly ground black pepper over the assembled salad.
  5. Drizzle the cooled balsamic reduction over the tomatoes, mozzarella, and basil. Follow with a light drizzle of extra virgin olive oil.
  6. Serve immediately or cover and refrigerate for up to 30 minutes before serving. Bring to room temperature for best flavor.

Notes

If tomatoes are less juicy, sprinkle kosher salt on slices and let sit for 10 minutes before assembling to draw out sweetness. Watch balsamic reduction closely to avoid burning. Fresh mozzarella or burrata preferred for best texture. Drizzle balsamic reduction just before serving to keep salad fresh.

Nutrition

Keywords: Caprese salad, balsamic drizzle, fresh mozzarella, summer salad, easy salad recipe, fresh tomatoes, basil, healthy salad