Caprese Salad with Balsamic Reduction

5 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

This classic summer favourite is probably the easiest recipe to keep on hand! It is aesthetically pleasing and has a perfect balance of flavours. The creamy mozzarella pairs perfectly with vine-ripened tomatoes, good quality olive oil and balsamic glaze. Though the balsamic glaze is optional, it is an excellent addition to a Caprese salad, especially if you make this when tomatoes are out of season. Caprese salad makes the perfect summer meal, so make sure to try this out.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Salad

2 pounds (about 4 large) vine-ripened tomatoes, sliced 1/4-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1/4 cup fresh basil, packed
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt, to taste

Balsamic Reduction

2 cups good quality balsamic vinegar
1/2 cup brown sugar (optional)

Directions

Salad

1 Steps

Step 1

On a large platter arrange tomato, mozzarella and basil leaves, alternating and overlapping them. Drizzle with oil. Season salad with salt and pepper.

Balsamic Reduction

4 Steps

Step 1

Heat balsamic vinegar in a small pot or saucepan over medium heat. If adding sugar, combine both into the pot and heat together.
Step 2

Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon. If simmering with sugar, it will take about 8-10 minutes to reduce.
Step 3

Remove from heat and allow to cool completely before serving (about 15 minutes).
Step 4

Drizzle over Caprese salad and serve.