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Caprese Salad with Balsamic Glaze

Caprese salad with balsamic glaze layers ripe tomatoes and fresh mozzarella with basil, finished with a homemade honey-sweetened glaze. The glaze simmers until thick enough to coat the back of a spoon, adding a tangy finish to the fresh salad.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling 10 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the balsamic glaze
  • 0.5 cup balsamic vinegar
  • 1 tbsp honey
For the salad
  • 1 lb tomatoes ripe, sliced 1/4 inch thick
  • 12 oz fresh mozzarella drained and sliced 1/4 inch thick
  • 0.5 cup fresh basil leaves
  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 small saucepan

Method
 

Make the balsamic glaze
  1. Combine the balsamic vinegar and honey in a small saucepan and bring to a gentle simmer over medium heat.
  2. Reduce the heat to medium-low and simmer gently for 8–12 minutes, swirling the pan occasionally, until reduced to about 1/4 cup and thick enough to coat the back of a spoon.
  3. Remove from the heat and cool for 10 minutes.
Assemble the salad
  1. Arrange the tomato and mozzarella slices in alternating layers on a serving platter.
  2. Scatter the basil over the salad, drizzle with the olive oil and cooled balsamic glaze, and season evenly with the salt and black pepper.

Notes

For the smoothest glaze, watch for it to coat the back of a spoon, since it thickens further as it cools. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free version, use a plant-based mozzarella.