Why You’ll Love This Caprese Salad with Balsamic Glaze

• Effortless Elegance. This salad looks like it came from a fancy restaurant but honestly, it’s one of the easiest things you’ll ever make. The vibrant red, white, and green layers are naturally beautiful, requiring no fancy plating skills to impress your guests.
• A Symphony of Textures. You get the juicy, soft give of the tomato, the wonderfully springy and creamy bite of the fresh mozzarella, the delicate crispness of the basil, and the sticky, glossy finish of the glaze. It’s a party in your mouth with every single forkful.
• Endlessly Customizable. While the classic trio is perfection, you can easily play with it. Add a handful of peppery arugula underneath, sprinkle on some toasted pine nuts for crunch, or even use ripe peaches instead of tomatoes for a sweet twist in peak summer.
• The Glaze Makes All the Difference. Switching from regular balsamic vinegar to a reduced glaze is a game-changer. It’s thicker, sweeter, and clings to the ingredients instead of pooling at the bottom of the plate, ensuring every bite is perfectly balanced.

Ingredients & Tools

• 4 large, ripe heirloom or beefsteak tomatoes
• 8 oz fresh mozzarella cheese (preferably in a ball, not pre-sliced)
• 1 large bunch fresh basil
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt (like Maldon)
• 1/4 tsp freshly cracked black pepper

Tools: A sharp chef’s knife, a cutting board, a serving platter or individual plates.

The trick here is to not overcomplicate things. You really only need a handful of ingredients, but they need to be the best you can find. Since there’s no cooking to hide behind, the quality of your tomato and mozzarella is the star of the show. A little goes a long way with the olive oil and salt, too—they’re there to enhance, not overpower.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Tomato Temperature is Key. Never, ever serve tomatoes straight from the fridge! The cold numbs their flavor and makes the texture mealy. Take them out at least an hour before assembling so they can come to room temperature and taste their absolute best.
• What is “Fresh Mozzarella” Anyway? You’re looking for the soft, white balls stored in water (often called mozzarella di bufala or fior di latte). Avoid the low-moisture, firm blocks meant for grating or pizza—they won’t give you that signature creamy, delicate texture.
• Balsamic Glaze vs. Balsamic Vinegar. This is crucial! Balsamic glaze is a reduction, meaning vinegar has been simmered until it’s thick and syrupy. It’s sweeter and won’t make your salad soggy. If you only have vinegar, you can reduce it yourself by simmering 1/2 cup until it thickens, but a store-bought glaze is a fantastic pantry staple.
• Tear, Don’t Chop, the Basil. Using your hands to tear the basil leaves helps to release their aromatic oils without bruising them as much as a knife would. You’ll notice the fragrance is much more pronounced this way.

How to Make Caprese Salad with Balsamic Glaze

Serving Suggestions

Complementary Dishes

• Grilled Garlic Bread — The crispy, garlicky bread is perfect for sopping up the incredible juices and balsamic glaze that collect at the bottom of the plate. It turns the salad into a more substantial starter.
• Herb-Roasted Chicken — The simplicity of the salad provides a bright, acidic counterpoint to the rich, savory flavors of a beautifully roasted bird. It’s a classic Italian-American pairing for a reason.
• Lemon Garlic Pasta — A light pasta aglio e olio or with a simple lemon sauce makes for a fantastic, well-rounded meal. The caprese salad acts as the fresh, vibrant side that cuts through the pasta’s richness.

Drinks

• A Crisp Pinot Grigio — The light, citrusy notes of this white wine complement the tomatoes and basil without overwhelming the delicate mozzarella. It’s a match made in heaven.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence cleanses the palate between bites, making each taste of the salad feel like the first.
• A Light Rosé — A dry rosé has the acidity to stand up to the tomatoes and the berry notes that play nicely with the sweet tang of the balsamic glaze.

Something Sweet

• Lemon Sorbet — After the fresh, savory notes of the salad, a scoop of intensely tart and sweet lemon sorbet is the most refreshing and palate-cleansing dessert imaginable.
• Amaretti Cookies — These classic Italian almond cookies are crunchy, sweet, and a little chewy. They’re a simple, elegant way to end the meal on a sweet note without any fuss.
• Fresh Berries with Mascarpone — Continue the Italian theme with a bowl of mixed berries and a dollop of creamy mascarpone cheese, perhaps with a drizzle of honey. It’s light, satisfying, and effortless.

Top Mistakes to Avoid

• Mistake: Using cold, underripe tomatoes. This is the number one way to ruin the dish. Cold tomatoes taste like nothing, and hard, pale ones lack the necessary sweetness. Wait for them to be ripe and red, and always serve at room temp.
• Mistake: Slicing ingredients too far in advance. The tomatoes will weep too much liquid, and the basil will wilt and turn brown if you assemble this salad hours before serving. The 15-minute prep time is part of its charm—do it last.
• Mistake> Drowning the salad in vinegar. If you use regular balsamic vinegar instead of a glaze, it will be too acidic and thin, pooling at the bottom and making the greens soggy. The glaze is designed to cling and complement.
• Mistake: Skipping the step of patting the mozzarella dry. That extra moisture from the packing water will dilute your dressing and seasoning, preventing the olive oil from coating the cheese properly.

Expert Tips

• Tip: Use a serrated knife for tomatoes. A sharp serrated knife glides through the tomato skin without crushing the delicate flesh underneath, giving you beautiful, clean slices every single time.
• Tip: Make it a stack. For a more formal presentation, create individual stacks. Place a tomato slice on a plate, top with mozzarella and a basil leaf, then repeat. Finish with a drizzle of oil and glaze for a restaurant-worthy look.
• Tip: Infuse your olive oil. For an extra layer of flavor, gently warm your olive oil with a crushed garlic clove and some red pepper flakes for 5 minutes, then let it cool. Drizzle this infused oil over the salad for a subtle kick.
• Tip: Add a crunch factor. Just before serving, sprinkle the top with some toasted pine nuts or a few homemade garlic breadcrumbs. The contrast between the creamy, juicy ingredients and the crunch is absolutely delightful.

FAQs

Can I make this salad ahead of time?
You can do some prep, but I don’t recommend fully assembling it more than 30 minutes before serving. You can slice the tomatoes and cheese ahead of time, but store them separately in airtight containers in the fridge. Take the tomatoes out an hour before you plan to eat to warm up, and pat the cheese dry again before assembling. Add the basil, oil, and glaze at the very last second to keep everything fresh and vibrant.

What can I use if I can’t find balsamic glaze?
No problem! You can easily make your own by simmering about 1/2 cup of good-quality balsamic vinegar in a small saucepan over low heat. Stir it occasionally until it reduces by about half and coats the back of a spoon—this should take 10-15 minutes. Let it cool completely before drizzling. It will be sharper than store-bought glaze but still delicious.

Is there a vegan alternative to the mozzarella?
Absolutely! The market for vegan cheeses has exploded. Look for a plant-based mozzarella-style cheese that comes in a ball or log, designed to be sliced. Many are made from cashews or coconut oil and can mimic the creamy texture quite well. Alternatively, thick slices of creamy avocado can provide a lovely, rich contrast to the tomato.

My salad became watery after sitting. What happened?
This is almost always due to the tomatoes being sliced too far in advance or not being patted dry enough. Tomatoes release their juices naturally, especially when salted. This is great for creating a dressing, but if it sits for too long, it can get soupy. That’s why serving immediately is the best policy. If some liquid does accumulate, it’s still delicious—just have some bread on hand to soak it all up!

Can I add other ingredients to a classic Caprese?
Of course! While the classic trio is perfect, it’s your kitchen. Sliced avocado, peppery arugula, roasted red peppers, or even juicy slices of peach or nectarine in the summer are all wonderful additions. Just remember the core principle: let high-quality, fresh ingredients shine without overcrowding the plate.