Caprese Salad with Balsamic Glaze
Sliced ripe tomatoes, creamy mozzarella and fresh basil, dressed simply with olive oil and a sweet balsamic glaze. It takes ten minutes and needs no cooking.
Published 29 Sep 2026
Ingredients
Equipment: Small saucepan, sharp serrated knife, chopping board, serving platter
Method
Pour the balsamic vinegar and honey into a small saucepan. Bring to a gentle simmer over medium-low heat.
Simmer for 8 to 10 minutes, stirring occasionally, until the vinegar has reduced by about half and coats the back of a spoon. Pour it into a small bowl and let it cool; it thickens as it cools.
While the glaze cools, pat the mozzarella slices dry with kitchen paper so the salad does not turn watery.
Slice the tomatoes with a serrated knife and sprinkle them lightly with salt. Leave them for 5 minutes, then blot away the extra juice.
Arrange the tomato and mozzarella slices on a platter in overlapping rows, alternating them.
Tuck the basil leaves between the slices. Drizzle with the olive oil and season with pepper and a little more salt if needed.
Drizzle the cooled glaze over the top just before serving. Serve at once.
Cooking tips
- Use tomatoes that are fully ripe and have not been kept in the fridge. Cold tomatoes taste flat.
- Salt the tomatoes only a few minutes ahead, or they will release too much liquid.
- Tear the basil by hand instead of cutting it, so the edges do not turn dark.
- If the glaze becomes too thick once cool, stir in a teaspoon of warm water.
Substitutions
- Use low-moisture mozzarella or bocconcini balls if fresh mozzarella is hard to find; halve the balls.
- Swap the homemade glaze for 1 tbsp of plain balsamic vinegar mixed with a pinch of sugar.
- If fresh basil is unavailable, use fresh mint or rocket leaves. Do not use dried basil.
- Use cherry tomatoes, halved, in place of large tomatoes.
Serve with
"Serve as a light lunch with warm garlic bread or crusty bread to mop up the oil and juices. It also works as a starter before pasta or grilled chicken."
Storage
Best eaten straight away. If you have leftovers, keep them covered in the fridge for up to 1 day. Store the glaze separately in a jar in the fridge for up to 2 weeks.
Reheating
Do not heat. Let leftovers sit at room temperature for 15 minutes before eating, and drain off any liquid on the plate.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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