Caprese Salad


  • 3 tomatoesabout 3-inches in diameter
  • 1 pound
  • (454g) about 3-inches sized mozzarella balls
  • 1 cup balsamic vinegar(240ml)
  • 2 tablespoons honey(30ml)
  • 12 large basil leaves
  • Extra virgin olive oilfor drizzling
  • Kosher saltfor seasoning
  • Black pepperfor seasoning


  • Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat with some bibbling.
  • Reduce the sauce to about 1/4 to ⅓ cup, about 20 to 25 minutes.fresh Allow balsamic reduction to slightly cool. It should have a maple syrup consistency when cooled.
  • The reduction will thicken as it cools, if needed add some warm water and heat over low to make the sauce less thick. For a thicker sauce reduce to ¼ cup.
  • Cut mozzarella into 12 slices, about ¼-inch in thickness.
  • Cut tomatoes into 12 slices, about ¼-inch in thickness
  • Arrange tomatoes, mozzarella, and basil leaves, overlapping on a platter.
  • Drizzle with olive oil, salt, and pepper.
  • Drizzle salad with balsamic reduction, or serve on the side.


  • Pure maple syrup can be substituted for honey in the balsamic vinegar reduction.
  • If the balsamic reduction gets overly reduced and too thick to drizzle once slightly cooled, and a small amount of warm water to adjust the thickness. Reheat over low heat for a few minutes if needed.

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