Caprese Salad
User Reviews
5
Caprese Salad
Description
This Caprese Salad features mild, creamy mozzarella pearls mixed gently with juicy grape tomatoes and delicate ribbons of fresh basil. The salad is seasoned simply with sea salt and freshly ground black pepper to enhance the ingredients without overpowering them. The highlight is the balsamic glaze made by simmering balsamic vinegar and honey until reduced by two-thirds, concentrating its sweetness and tang.
The glaze should be cooled completely before use to achieve a syrupy consistency that can be drizzled elegantly over the salad. The mixture of creamy cheese, fresh tomatoes, aromatic basil, and sweet-tart glaze creates a balanced and refreshing dish. Assembling the salad close to serving time helps maintain the brightness of the ingredients and attractive presentation.
The recipe notes on ingredient preparation and timing emphasize the importance of drying mozzarella properly and preparing the glaze ahead, considering the strong vinegar aroma during cooking. The use of small mozzarella pearls or cut larger mozzarella balls ensures proper bite-sized portions in the salad.
Ingredients
Balsamic Glaze¹
- 1 cup balsamic vinegar
- 2 Tablespoons honey
Caprese Salad
- 1 lb mozzarella cheese well-drained and gently patted dry, pearls
- 2 pints grape tomato sliced in half, or cherry tomato
- ⅓ cup basil see note, ribbons
- sea salt to taste, finely ground sea salt and freshly cracked black pepper
- black pepper to taste, finely ground sea salt and freshly cracked black pepper
Instructions
Balsamic Glaze
- Combine balsamic vinegar and honey in a small saucepan over medium heat.
- Stirring occasionally, bring to a boil. Reduce heat to a simmer and continue to cook (stirring occasionally) until the mixture is reduced in volume to ⅓ cup (⅓ of its original volume).
- Allow to cool completely before drizzling over salad. Glaze will continue to thicken as it cools.
To Assemble Salad
- I recommend assembling this salad within 30-60 minutes of serving. To assemble: Combine mozzarella, tomatoes, and basil ribbons in a bowl and use a spatula to gently toss until combined. Sprinkle with sea salt and black pepper, to taste and stir again. Place in a serving dish.
- Once ready to serve, drizzle with completely cooled balsamic glaze. If desired, you may toss the salad, but it looks much prettier if left untossed.
Notes
- Prepare the balsamic glaze at least an hour in advance to allow it to cool and thicken properly before drizzling.
- Expect a strong vinegar aroma while making the glaze; it is best prepared ahead of serving.
- If small mozzarella pearls are unavailable, cut larger mozzarella balls into bite-sized pieces.
- Use fresh basil leaves cut into thin ribbons to measure ⅓ cup without packing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 316kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 278mg | 12% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 3300IU | 66% |
| Vitamin C | 14mg | 16% |
| Calcium | 390mg | 39% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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