Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large ripe tomatoes (about 2 lb/900 g), cut into 1/2-inch slices
- 16 oz (450 g) fresh mozzarella, sliced 1/3-inch thick
- 1 cup (240 ml) balsamic vinegar
- 1 teaspoon honey or sugar (optional)
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 cup loosely packed fresh basil leaves, torn
- 1 teaspoon flaky sea salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 small baguette or crusty loaf, warmed and sliced
Do This
- 1. Simmer 1 cup balsamic (with 1 tsp honey if using) over medium-low until reduced by half, 10–12 minutes; cool 5 minutes.
- 2. Slice tomatoes and mozzarella; pat mozzarella dry. Tear basil.
- 3. Arrange alternating layers of tomato and mozzarella on a large platter; tuck in basil.
- 4. Season with 1 tsp flaky salt and 1/2 tsp cracked pepper.
- 5. Drizzle 3 tbsp olive oil and 3–4 tbsp balsamic reduction over the platter.
- 6. Warm and slice the baguette; serve alongside with extra reduction for drizzling.
Why You’ll Love This Recipe
- Classic Italian flavors—juicy tomatoes, creamy mozzarella, fragrant basil—come together in minutes.
- A glossy, sweet-tart balsamic reduction adds a restaurant-quality finish with pantry staples.
- Perfect for entertaining: it looks elegant, serves a crowd, and pairs beautifully with crusty bread.
- No special equipment needed; simple, fresh ingredients do all the work.
Grocery List
- Produce: 4 large ripe tomatoes, 1 cup fresh basil, 1 garlic clove (optional)
- Dairy: 16 oz fresh mozzarella
- Pantry: Balsamic vinegar, extra-virgin olive oil, flaky sea salt, black pepper, honey or sugar (optional), 1 small baguette
Full Ingredients
For the Balsamic Reduction
- 1 cup (240 ml) balsamic vinegar
- 1 teaspoon honey or sugar (optional, for a slightly sweeter finish)
For the Caprese Salad
- 4 large ripe heirloom or beefsteak tomatoes (about 2 lb/900 g), sliced into 1/2-inch (1.25 cm) rounds
- 16 oz (450 g) fresh mozzarella, sliced into 1/3-inch (8–9 mm) rounds
- 1 cup loosely packed (about 20 g) fresh basil leaves, torn
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 teaspoon flaky sea salt (plus more to taste)
- 1/2 teaspoon freshly cracked black pepper
To Serve
- 1 small baguette or crusty loaf, warmed and sliced
- Optional: 1 garlic clove, halved, for rubbing on warm bread
Step-by-Step Instructions
Step 1: Make a glossy balsamic reduction
Add 1 cup balsamic vinegar and the optional 1 teaspoon honey to a small saucepan or an 8-inch skillet. Bring to a gentle simmer over medium-low heat and cook until reduced by about half, 10–12 minutes. Aim for a syrupy consistency that coats the back of a spoon. If you use a thermometer, maintain a gentle simmer around 190–200°F (88–93°C). Avoid boiling hard to prevent bitterness. Pour into a heatproof cup and set aside to cool 5–10 minutes; it will thicken slightly as it cools.
Step 2: Prep tomatoes, mozzarella, and basil
Slice tomatoes into even 1/2-inch rounds. Slice mozzarella into 1/3-inch rounds. Pat the mozzarella dry with paper towels to keep the salad from getting watery. Gently tear basil leaves so their edges release aroma without bruising.
Step 3: Arrange the platter
On a large platter, alternate slightly overlapping slices of tomato and mozzarella in a shingled pattern. Tuck torn basil leaves between and over the layers so every bite has a little of everything. Leave a border around the edge of the platter for a clean look.
Step 4: Season confidently
Sprinkle 1 teaspoon flaky sea salt evenly over the tomatoes and cheese. Follow with 1/2 teaspoon freshly cracked pepper. Season just before dressing so the tomatoes don’t release too much liquid.
Step 5: Finish with olive oil and reduction
Drizzle 3 tablespoons extra-virgin olive oil over the salad. Spoon 3–4 tablespoons of the balsamic reduction in thin ribbons across the top, reserving the rest for the table. Add a few extra basil leaves for a fresh look.
Step 6: Serve with warm crusty bread
Warm the baguette in a 350°F (175°C) oven for 6–8 minutes, then slice. For extra flavor, lightly rub cut sides with a halved garlic clove. Serve the bread alongside the salad with the remaining reduction for drizzling or dipping.
Pro Tips
- Room temperature = best flavor. Let mozzarella sit out 20–30 minutes before serving.
- Dry the cheese. Patting mozzarella dry prevents a watery platter.
- Mind the reduction. Pull it off the heat while it’s still pourable; it thickens as it cools. If it gets too thick, whisk in a teaspoon of warm water.
- Salt timing matters. Season just before dressing so the tomatoes stay juicy but not watery.
- Use great oil. A peppery, fresh extra-virgin olive oil makes a noticeable difference.
Variations
- Burrata Caprese: Swap mozzarella for 12 oz (340 g) burrata. Arrange tomatoes, then nestle torn burrata over the top and finish as directed.
- Grilled Twist: Lightly oil and grill 1/2-inch tomato slices 1–2 minutes per side for smoky notes. Grill bread while you’re at it.
- Peach-Basil Caprese: Add 2 ripe peaches, thinly sliced, for a sweet summer spin. Finish with a pinch of flaky salt to balance.
Storage & Make-Ahead
Make the balsamic reduction up to 1–2 weeks ahead; store refrigerated in a sealed jar and bring to room temperature (or warm briefly) before using. Slice tomatoes and mozzarella up to 3 hours ahead; store separately in the fridge, lined with paper towels, and assemble just before serving. The finished salad is best enjoyed immediately. Leftovers can be refrigerated up to 24 hours but will release liquid; they’re still great piled onto toast or tossed with pasta. Bread is best the day it’s baked or warmed; refresh by toasting or warming in the oven.
Nutrition (per serving)
Approximate values with bread: 440 calories; 21 g protein; 22 g fat; 39 g carbohydrates; 2 g fiber; 640 mg sodium. Calculated using 1/6 of a small baguette, 3 tablespoons olive oil, and 3–4 tablespoons balsamic reduction. Values will vary with specific ingredients and salt levels.
