Caprese Salad

Name: Caprese Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 cups
Ingredients: 1 1 cup balsamic vinegar; 2 2 Tablespoons honey; 1 1 lb mozzarella pearls²; 2 2 pints Grape or Cherry Tomatoes; ⅓ ⅓ cup basil ribbons³; finely ground sea salt and freshly cracked black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5 cups
Calories
316 kcal
Course
Side Dish, Salad, Appetizer
Cuisine
Italian, American

Caprese Salad

Angela Watkins

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A simple caprese salad broken into bite-sized pieces, perfect for an evening in or for bringing to a party or potluck! Be sure to check out the how-to VIDEO just below the recipe!

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Ingredients

Servings

Balsamic Glaze¹

1 1 cup balsamic vinegar
2 2 Tablespoons honey

Caprese Salad

1 1 lb mozzarella pearls² well-drained and gently patted dry
2 2 pints Grape or Cherry Tomatoes sliced in half
⅓ ⅓ cup basil ribbons³ see note
finely ground sea salt and freshly cracked black pepper to taste

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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

¹The balsamic glaze will need to cool completely before it's properly thickened so that you can drizzle it over your salad. It will take a minimum of one hour to cool completely. Cooking the vinegar is also going to really create quite a smell in your house, I recommend preparing the glaze a day or so in advance of serving this salad (and opening a window!) so your guests won't have to smell the balsamic vinegar cooking.
²If you can’t find the small mozzarella pearls (which I used in the recipe video, below), you can purchase 1 lb of larger mozzerella balls and cut them into quarters or thirds (which I did for the salad in the photographs, above)
³The number of basil leaves this will require varies greatly depending on the size of the leaves. Use fresh basil leaves, rinse and gently pat dry, then use a knife to cut into thin ribbons before measuring into ⅓ cup (don’t pack into cup)

Nutrition Information

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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 (8%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 3300IU (66%) Vitamin C 14mg (16%) Calcium 390mg (39%) Iron 0.7mg (4%)

Nutrition 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%