Caprese Salad with Balsamic Glaze

One of my favorite things about summer is what comes out of the garden—and nothing says summer like ripe tomatoes. I remember last year, picking sun-warmed tomatoes with my daughter in the early evening light. We brought them straight inside, still warm from the sun, and made this salad. It took 15 minutes, but felt like the most luxurious thing we ate all week.

Caprese salad is one of those dishes that needs no frills. It’s beautiful, easy, and always crowd-pleasing. The creamy mozzarella, juicy tomatoes, fragrant basil—everything just works. But the balsamic glaze? That’s what ties it all together. Sweet, tangy, and sticky enough to hug every layer.

I love how this recipe feels elevated but takes no time at all. It’s perfect for family dinners, brunches, and summer gatherings. We make it year-round now, even when tomatoes aren’t from our own vines.

If you’ve never made a Caprese with a homemade glaze before, this is your sign. It’s simple, stunning, and deeply satisfying.

Short Description

A classic Caprese salad with layers of fresh tomatoes, mozzarella, basil, and a drizzle of homemade balsamic glaze. Quick, vibrant, and perfect for warm-weather meals or entertaining.

Ingredients

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• ½ tablespoon honey (optional)

For the Salad:

• 3–4 medium ripe tomatoes, sliced into ¼-inch rings
• 12–16 oz fresh mozzarella cheese, sliced into ¼-inch rings
• A handful of fresh basil leaves (whole or chopped)
• Salt and freshly ground black pepper, to taste
• Extra virgin olive oil, for drizzling
• Prepared balsamic glaze (see above)

Tools Needed

• Small saucepan
• Sharp knife
• Cutting board
• Serving platter
• Spoon (for checking glaze)

Step-by-Step Cooking Instructions

Step 1: Pour the balsamic vinegar into a small saucepan. Add honey if using. Bring to a low boil over medium heat.

Step 2: Reduce the heat and simmer for 12–15 minutes, stirring occasionally, until the glaze is reduced by half and lightly coats the back of a spoon. Set aside to cool. It will thicken more as it cools.

Step 3: Slice the tomatoes and mozzarella into ¼-inch rings. Keep them similar in size for even layering.

Step 4: On a large serving platter, layer the tomato and mozzarella slices, slightly overlapping them. Tuck whole basil leaves between each slice or sprinkle chopped basil on top.

Step 5: Season the salad generously with salt and freshly cracked pepper.

Step 6: Drizzle extra virgin olive oil over all the layers.

Step 7: Finish with a generous drizzle of the cooled balsamic glaze. Serve immediately.

Why You’ll Love This Recipe

This salad is as easy as it is stunning. You only need a handful of ingredients and a few minutes. It’s naturally vegetarian, gluten-free, and loaded with fresh flavor. The homemade glaze adds a beautiful, tangy sweetness that makes it feel restaurant-worthy.

Helpful Tips and Cooking Notes

• Use ripe, in-season tomatoes for the best flavor.
• Fresh mozzarella logs work best—avoid pre-shredded.
• Let the glaze cool fully before drizzling, or it’ll run off too thin.
• Serve this salad fresh. It doesn’t hold up well after refrigerating.

Nutritional Benefits & Fun Facts

Tomatoes are high in lycopene, an antioxidant linked to heart health. Basil contains anti-inflammatory compounds. Balsamic vinegar supports digestion and may help regulate blood sugar. This simple dish packs more than just flavor.

Final Dish & Serving Suggestions

This salad bursts with color—deep red tomatoes, white mozzarella, bright green basil, and glossy balsamic ribbons. It pairs beautifully with grilled chicken, pasta, or as part of a picnic spread. For a twist, add sliced peaches or avocado between layers.

Storage and Reheating Tips

Best served fresh. Leftovers can be stored in the fridge, covered, for 1 day.

Glaze can be made ahead and stored in a sealed jar in the fridge for up to 2 weeks. Do not freeze.

Frequently Asked Questions (FAQs)

1. Can I use store-bought balsamic glaze? Yes, but homemade has a fresher taste.

2. Can I use cherry tomatoes? Absolutely. Halve them and arrange with mozzarella pearls.

3. What if I don’t like basil? Try arugula or baby spinach for a peppery twist.

4. Can I add protein? Yes—try grilled chicken or prosciutto.

5. Can I make it ahead? Slice and prep ingredients ahead, but assemble and dress just before serving.

Final Thoughts

Sometimes the simplest dishes are the ones that stay with you. This Caprese salad brings out the best in every ingredient. I love how it feels light but still satisfying. If you try it, let me know what fresh twist you add. And maybe, next time, we’ll try it with peaches too.