Caprese Salad with Balsamic Glaze
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In this jazzed up Caprese salad, a balsamic glaze adds a pop of tangy-sweet flavor to every bite.
I love Caprese salads but sometimes they can be a little bland. The classic recipe calls for just a drizzle of olive oil and sprinkling of salt and pepper to flavor the salad, so as not to mask the delicate flavor of the mozzarella, but I like to add just a bit more oomph. I start by sprinkling the tomatoes with a pinch of sugar, which brings out their natural sweetness. (I know this may seem like cheating but don’t feel guilty—even fancy restaurants use this trick!) Then, I drizzle a dark and syrupy balsamic glaze over top, which not only looks gorgeous but also adds a pop of tangy-sweet flavor to every bite.
What You’ll Need To Make Caprese Salad
If you’re a lazy summer cook like I am, you’ll be happy to know that the recipe calls for a store-bought balsamic glaze. Feel free to make your own but it’s really not necessary: store-bought tastes delicious, you only need a tablespoon or two, and the bottle will keep forever in your pantry.
Step-by-Step Instructions
Begin by sprinkling the tomatoes with sugar and half of the salt. Let them sit for a few minutes until the sugar dissolves, then arrange them on a platter, alternating with the mozzarella. Sprinkle the salad with the remaining salt and freshly ground black pepper.
Drizzle with about a tablespoon of olive oil, followed by the same amount of the balsamic glaze. Try to use a light hand with the glaze; a little goes a long way and too much will drown out all of the other fresh flavors. As for the basil, many Caprese salads call for whole basil leaves; I find them a bit too strong unless they are small, but feel free use them if you like.
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Caprese Salad with Balsamic Glaze
In this jazzed up Caprese salad, a balsamic glaze adds a pop of tangy-sweet flavor to every bite.
Ingredients
- 3 heirloom or vine-ripened tomatoes, cut into ¼-inch slices
- ½ teaspoon sugar
- ½ teaspoon salt, divided
- 1 pound fresh mozzarella, cut into ¼-inch slices (pre-sliced is fine)
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
- Balsamic glaze (store-bought), for drizzling
- ¼ cup roughly chopped fresh basil, plus more whole sprigs to garnish the platter
Instructions
- Arrange the tomato slices on a cutting board. Sprinkle with sugar and ¼ teaspoon of the salt and let sit for a few minutes until the sugar dissolves.
- Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella. Sprinkle evenly with the remaining ¼ teaspoon of salt and freshly ground black pepper. Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it's fine to just eyeball it). Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired.
Nutrition Information
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- Per serving (6 servings)
- Calories: 264
- Fat: 19 g
- Saturated fat: 10 g
- Carbohydrates: 5 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 17 g
- Sodium: 672 mg
- Cholesterol: 60 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This salad was easy and absolutely delicious. My whole family loved it and I have some picky eaters in my family. I will definitely be saving this website and trying more of the recipes posted here in the future.
While this is sensational in itself,…..I added 2 or 3 things that made it even tighter. I used a easy squeeze of fresh lemon juice, and a fresh easy squeeze of lime, pinch of sugar,….mix it , and mix well, everything saturated,…..and it taste like a breath of fresh air,….(grin). Enjoy,…..
Looking forward to making this with our home grown tomatoes to take to a church gathering. I would have loved it if you had included a recipe for a balsamic reduction…just in case someone wanted to make their own…which I do. (I have been visiting an amazing shop, Olive My Heart which carries lots of wonderful infused olive oils and balsamic vinegars some of which are even yummy on ice cream!
This recipe was so easy to make! My whole family including my hard to please brother-in-law 😉 loved it! A nice change from a typical salad and can be made any time of the year.
This is one of the best, most simple foods on the planet. Easy to prep, especially now that there are places selling precut fresh mozzarella. I like to add a bit of garlic powder or onion powder in with the salt and pepper to give it a little bit of a different flavor.
Top notch food!
Such a simple and delicious recipe. You just cannot go wrong with this recipe!
A 5 star perfect recipe!!
Hello. Smash hit at the 4th of July bbq. Presented guests with option of red and white balsamic from Trader Joe’s.
Maraming Salamat (Thank you in Tagalog) for this recipe and all the feedback suggestions.
Jen, any tips for cutting the mozzarella into presentable slices? Mine are often a mess and look more like hacking than pretty, uniform slices.
Ha! The best thing is a sharp knife — but the Belgioioso brand now comes pre-sliced in a log. So easy!
Use unflavored dental floss to cut mozzarella logs.
I like this recipe