Simple Recipes for Every Day
Caprese Salad
- Serves: 4
- Prep Time: 10 min
- Cook Time: 0 min
Ingredients
- 8 ounces fresh mozzarella, sliced, torn, or cut into bite-sized pieces
- 1 ½ pounds ripe tomatoes, sliced, or cut into bite-sized pieces
- ¼ cup fresh basil leaves
- Flaky salt, to taste
- Freshly cracked black pepper, to taste
Balsamic reduction
- ⅓ cup balsamic vinegar
- 2 tablespoons packed light brown sugar
- 1 garlic clove, minced
- 3 tablespoons extra-virgin olive oil
Ingredients
- 8 ounces fresh mozzarella, sliced, torn, or cut into bite-sized pieces
- 1 ½ pounds ripe tomatoes, sliced, or cut into bite-sized pieces
- ¼ cup fresh basil leaves
- Flaky salt, to taste
- Freshly cracked black pepper, to taste
Balsamic reduction
- ⅓ cup balsamic vinegar
- 2 tablespoons packed light brown sugar
- 1 garlic clove, minced
- 3 tablespoons extra-virgin olive oil
Method
- On a large serving platter, arrange the mozzarella, tomatoes, and basil leaves, alternating and overlapping as desired.
- Make the balsamic reduction. In a small saucepan, over medium heat, combine the balsamic vinegar and brown sugar. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the mixture has reduced by half and is thick enough to coat the back of a spoon, about 6 minutes. Remove from the heat and let cool for 10 minutes.
- Make the salad dressing. Transfer the balsamic reduction to a jar with a tight fitting lid. Add the garlic and pour in the olive oil. Seal the lid and shake until the dressing is emulsified. Alternatively, transfer the balsamic reduction to a bowl and whisk in the olive oil and garlic until emulsified.
- Drizzle the dressing over the salad. Season with the flaky salt and pepper to taste. Serve immediately.
Notes
The balsamic reduction can be made up to 3 days ahead and stored in the refrigerator. Bring it to room temperature before serving.