Caprese Salad with Balsamic Drizzle (Fresh, Simple & Delicious)
This fresh and simple Caprese Salad is made with ripe tomatoes, creamy mozzarella, fragrant basil, and finished with a rich balsamic drizzle. A classic Italian Caprese salad that’s light, delicious, and perfect as an appetizer or side dish.
Ingredients
- 2-3 large tomatoes heirloom, tomatoes on the vine, beefsteak or Roma
- 8 oz fresh mozzarella sliced
- ⅓ cup basil chopped
- extra virgin olive oil for drizzling
- balsamic glaze for drizzling
- salt and pepper to taste
Instructions
- Slice the tomatoes and mozzarella, then roughly chop the basil. Arrange the tomato and mozzarella slices on a serving platter, slightly overlapping for a nice presentation.
- Sprinkle with fresh basil, then drizzle with extra virgin olive oil and balsamic glaze. Season with salt and freshly cracked black pepper to taste, and serve immediately.
Notes
- Storage: Caprese salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind the tomatoes will release juices, so the salad may not be as crisp after storing.
- Best Tomatoes to Use: Heirloom, Roma, beefsteak, or tomatoes on the vine all work beautifully. Choose ripe, in-season tomatoes for the best flavor.
- Mozzarella: Use a wheel of fresh mozzarella for the creamiest texture and richest flavor. Fresh mozzarella balls (like bocconcini) also work if that’s what you have on hand.
- Balsamic Glaze Swap: If you don’t have balsamic glaze, you can drizzle with balsamic vinegar instead. Or, make your own glaze by simmering balsamic vinegar until it reduces into a thick, syrupy consistency.
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