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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Comments
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Do you think I could make these as skewers?
Hi Thessaly, You’d need to tweak the ingredients a bit (maybe using cherry tomatoes and mozzarella balls) but I think it should work. Please LMK how they come out if you try it!
I’m not a fan of Balsamic Vinegar because it’s sweet—Is there another dressing to use for a Caprese Salad like using Lemon and Garlic with the Mozzarella and Basil?
Thank you,
Jan
Hi Jan, You could give this Italian dressing a try. Another option is the dressing that accompanies this salad. Hope that helps and you enjoy whatever you try!
This is a favorite salad later in the summer months as we grow several varieties of Heritage tomatoes. I usually make my own balsamic glaze, one less condiment bottle hanging around that way. This is a perfect summer salad.
Why would anyone put sugar on Heirloom tomatoes??? They’re already sweet on their own! This is a ridiculous recipe!
Why did you post such a rude comment? If you don’t like the recipe simply don’t make it or say you didn’t care for it, but there is no need to post an insulting review.
hi Jen, I’m making a cold beef tenderloin with your Caprese salad. would you please suggest another side dish. Thank you
I think those would pair beautifully with this focaccia. Hope you enjoy if you make it!
I was wondering if you have a recipe for balsamic glaze? I only have the balsamic vinegar, and not where I can buy any soon.
Thanks!
Sure, Beth, you could use the glaze from this recipe. Hope you enjoy!
Oh. My. Goodness, Jenn!! This is yet another killer recipe of yours and was SO super easy to throw together. I bought some homemade mozzarella from a farmer’s market here in Richmond (VA) on Saturday and today picked up just a basic vine ripened tomato at the grocery store and balsamic glaze at Trader Joe’s. (I followed the cheese guy’s suggestion of letting the mozzarella slices come to room temp before assembling.) It was gone in like 3 minutes and we all declared it utterly amazing — thanks so much for another winner!
Love the balsamic glaze on this! I could eat it by itself…
This is a must make this summer! So refreshing and easy!
My husband is a huge fan of caprese salad. I never thought to use a balsamic glaze when I make it for him, but the new twist was a hit. Thank you for such a simple, yet tasty recipe.