Tomato Caprese Salad
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Tomato Caprese Salad
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Indulge in the juicy, creamy, refreshing elegance of Caprese Salad at home without the high restaurant prices! This simple, quick, and easy-to-make recipe will whisk you away to the Amalfi Coast and is guaranteed to be a hit as an appetizer, side dish, or even a light main course. It captures the essence of Mediterranean cuisine but is elevated by intensely sweet and tangy balsamic reduction (homemade or store-bought) – you’ll never want to enjoy Caprese without it!
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Ingredients
Caprese Salad
- 2 oz. balls mozzarella di Bufala or whole milk mozzarella in brine
- 2 pounds tomato such as Beefsteak, Red Brandywine, Big Boy, or Purple Cherokee, medium, ripe
- 1 handful (approx. 1/4 cup) basil smaller leaves preferred, fresh leaves
- 3 tablespoons extra-virgin olive oil
- black pepper freshly cracked
- salt preferably sea salt, freshly cracked
Balsamic Reduction (or store-bought Balsamic Glaze)
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon olive oil
Instructions
- Drain cheese: Transfer two (8 ounce) balls of mozzarella to a paper towel lined sieve or strainer in the sink for 15 minutes. This brief drain will keep them soft and milky, without any pooling brine on the serving platter.
- Slice tomatoes: Using a sharp knife, slice the stem end off the tomatoes, then proceed to cut into 3/8-inch thick slices, about 12 slices (discard top as well). Place in a single layer on paper towels while you slice the mozzarella.
- Slice mozzarella: Lightly pat the mozzarella dry with paper towels. Slice into 1/4-inch-thick slices.
- Layer salad: On a large serving plate/platter, alternate the tomatoes and mozzarella so they are overlapping slightly. Tuck some basil leaves in between the slices and garnish with a few on top.
- Balsamic reduction: Make homemade reduction shortly before serving because it will harden once cooled. Whisk vinegar, honey and olive oil together in a small nonreactive saucepan (nonstick, stainless steel, enamel or glazed finished pans). Bring the mixture to a boil then reduce to a simmer, stirring often, until it coats the back of a spoon, about 6-8 minutes. Don’t reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.
- Season: When ready to serve, drizzle the olive oil over the salad and season with freshly cracked pepper. Right before serving, season with freshly cracked salt (don't add salt earlier or the tomatoes will weep). Drizzle with balsamic reduction. Serve immediately.
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