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Recipe

Caprese Salad with Balsamic Glaze

25 min · Serves 4 · Italian

Why make it

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.

Serves 4

You’ll need

  • 500 g ripe tomatoes, room temperature, cut into 1 cm slices
  • 250 g fresh mozzarella, drained and cut into 1 cm slices
  • 1 cup fresh basil leaves, loosely packed
  • 3 tbsp extra virgin olive oil
  • ½ cup balsamic vinegar
  • 1 tsp honey or sugar (for the glaze)
  • ½ tsp flaky sea salt, or to taste
  • freshly ground black pepper, to taste
1

Step 1 of 7

Pour the balsamic vinegar and honey into a small saucepan. Bring to a gentle simmer over medium-low heat.
2

Step 2 of 7

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.
3

Step 3 of 7

While the glaze cools, pat the mozzarella slices dry with kitchen paper so the salad does not turn watery.
4

Step 4 of 7

Slice the tomatoes with a serrated knife and sprinkle them lightly with salt. Leave them for 5 minutes, then blot away the extra juice.
5

Step 5 of 7

Arrange the tomato and mozzarella slices on a platter in overlapping rows, alternating them.

The last 2 steps are in the full recipe.

Cook’s tip

Use tomatoes that are fully ripe and have not been kept in the fridge. Cold tomatoes taste flat.

Ready to cook?

Caprese Salad with Balsamic Glaze

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 Get the full recipe