Caprese Salad With Balsamic Glaze

Caprese salad made with fresh heirloom tomatoes, mozzarella cheese and basil leaves.

Caprese Salad With Balsamic Glaze

Course: Appetizer, Tapas

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 166kcal

Author: Dini Kodippili

Fresh, vibrant flavors and colors of tomatoes, mozzarella cheese, and basil leaves complemented perfectly by the sweet, tangy, molassey flavor of balsamic glaze! Perfect summer salad for potlucks and BBQs.

EASY - Simple recipe, comes together in 30 minutes. Great way to use fresh summer tomatoes.

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Ingredients

3 - 4 large slicing tomatoes I use 2 red and 2 green tomatoes
250 g fresh mozzarella I use 2 medium mozzarella balls, drained
Basil leaves more than you think you'll need!
2 - 3 tbsp olive oil or more, if needed
Sea salt to taste, I use maldon salt flakes
2 - 3 tbsp balsamic glaze be light-handed with the balsamic glaze

Instructions

Remove the stems of the tomatoes. Hull the stem edge.
3 - 4 large slicing tomatoes
Slice the tomatoes with a sharp knife, about 5 mm thick. (I like to slice the tomatoes starting from the end of the stem to the blossom end of the tomato, so that you can see the full cross section of the tomatoes.)
Place the tomatoes on a plate and sprinkle some salt over the top. Let them sit while you get the mozzarella ready.
Sea salt
Remove the mozzarella from the whey / brine. Wash under cold water to remove excess salt from the brine.
250 g fresh mozzarella
Slice the mozzarella to create similarly thick slices of cheese (as the tomatoes). A sharp knife will make this easier. If the mozzarella cheese was unsalted, sprinkle some salt on top of the slices.
Sea salt
Ideally, you should have an equal amount of cheese slices to tomato slices, but you can also have 1 slice of cheese for 2 slices of tomatoes as well.
If you have large pieces of basil, you can tear them into smaller pieces. I prefer to leave smaller leaves whole.
Basil leaves
Take a large platter or plate to arrange the tomatoes and cheese slices.
Lay out the tomatoes and mozzarella cheese on the plate, slightly overlapping each other. You can either alternate tomato and cheese slices, or plate two tomato slices for 1 slice of cheese.
Sprinkle the basil over the tomato and cheese, OR tuck the basil in between the tomato and mozzarella slices.
Drizzle olive oil, and a small amount of balsamic glaze over the salad. Enjoy!
2 - 3 tbsp olive oil, 2 - 3 tbsp balsamic glaze

Notes

Note about green tomatoes

I use red tomatoes and green tomatoes here. Green tomatoes are raw tomatoes. I personally love green tomatoes, because they are more sour in flavor, and have a firm texture. They pair so well with the creamy cheese and the sweeter ripe tomatoes. They also go so well with the sweet balsamic glaze.

Please note that while green tomatoes are perfectly edible, if consumed in large quantities (I mean LARGE), they could cause an upset stomach.

Nutrition