Classic Caprese Salad with Balsamic Glaze
The Classic Caprese Salad with Balsamic Glaze is a delightful Italian creation that epitomizes simplicity and elegance. Drawing inspiration from the colors of the Italian flag, this salad features lush layers of ripe tomatoes, creamy mozzarella, and fresh basil, elevated with a drizzle of luxurious balsamic glaze.
Equipment
- Large serving platter
- Sharp chef's knife or serrated knife
- Cutting board
Ingredients
- 3 large heirloom tomatoes approximately 1 lb / 450g total, sliced into ¼-inch (6mm) thick rounds
- 7 oz fresh mozzarella 200g, sliced into ¼-inch (6mm) thick rounds
- 20 leaves fresh basil
- 2 tablespoons extra virgin olive oil high quality
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper or to taste
- 3 tablespoons balsamic glaze store-bought or homemade
Instructions
- Salt the tomatoes: Arrange the tomato slices on a cutting board or plate and sprinkle evenly with the coarse sea salt. Let them sit for 2-3 minutes — this draws out a little juice that will mix with the olive oil to create a light natural dressing.3 large heirloom tomatoes, 1 teaspoon coarse sea salt
- Arrange the salted tomato slices on a large flat serving platter, slightly overlapping in a single layer.3 large heirloom tomatoes
- Lay slices of fresh mozzarella atop the tomatoes, alternating between cheese and tomatoes to create a beautiful pattern.7 oz fresh mozzarella
- Tuck whole basil leaves between the layers of tomato and mozzarella for a burst of freshness in each bite.20 leaves fresh basil
- Gently drizzle the extra virgin olive oil over the entire salad, allowing its fruity aroma to enhance the tomatoes.2 tablespoons extra virgin olive oil
- Add a generous grind of freshly cracked black pepper over the entire salad.1/2 teaspoon freshly cracked black pepper
- Finish the dish with a delicate drizzle of balsamic glaze over the salad, providing a sweet contrast to the savory elements.3 tablespoons balsamic glaze
Notes
Storage: Assembled caprese salad can be refrigerated for up to 1 day. Drain off accumulated liquid before eating. Chop soggy leftovers into pasta or pile onto toast — do not re-serve as a salad.
Make-ahead: Slice tomatoes and mozzarella up to 2 hours in advance and store separately, covered, in the fridge. Bring to room temperature before plating.
Freezing: Do not freeze any component of this dish — the tomatoes and mozzarella both lose their texture completely.
Substitutions: Burrata works beautifully in place of mozzarella. Add sliced avocado or prosciutto to make it more substantial. A fig balsamic glaze adds a sweeter note.
Pro tip: Salt the tomato slices 2-3 minutes before assembling. The drawn-out juice mixes with olive oil on the plate to create its own light dressing.
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 12gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 39mgSodium: 900mgPotassium: 372mgFiber: 2gSugar: 6gVitamin A: 1606IUVitamin C: 19mgCalcium: 270mgIron: 1mg
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