Caprese Salad
Caprese salad comes from the island of Capri: slices of tomato and fresh mozzarella with basil, in the colours of the Italian flag. Here it's finished with olive oil and a quick homemade balsamic glaze, simmered for 10 minutes with a little honey.
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Ingredients
Main ingredients
- 1 large Tomatoes
- 125 g Fresh mozzarella
- 10 leaves Fresh basil
Seasonings and other
- 3 tbsp Balsamic vinegar
- 1 tsp Honey
- 1 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
Instructions
- Make the Balsamic Glaze
Pour the balsamic vinegar and honey into a small saucepan and bring to a boil. Turn the heat down and let it bubble gently for about 10 minutes, until it has reduced to roughly a third and coats the back of a spoon. Set aside to cool – it gets thicker as it cools.
- Slice and Arrange
Cut the tomato and the mozzarella into slices about ½ cm thick. Arrange them on a plate, alternating tomato and mozzarella and letting the slices overlap a little.
- Season and Serve
Sprinkle with salt and pepper and tuck the basil leaves in between the slices. Just before serving, drizzle with the olive oil and the cooled balsamic glaze.
Tips for the best caprese salad
- Take the tomatoes and mozzarella out of the fridge 20 minutes early: they taste much better at room temperature.
- Pat the mozzarella dry with kitchen paper so it doesn't water down the plate.
- The glaze thickens as it cools, so take it off the heat while it still looks a little runny.
- Some mozzarella is made with animal rennet. Check the label if you need a vegetarian one.
Variations
- Burrata: swap the mozzarella for burrata for an extra creamy version.
- Cherry tomato caprese: halve cherry tomatoes and use mini mozzarella balls.
- Quicker: use a ready-made balsamic glaze instead of reducing your own.
Storing
Best eaten fresh. The balsamic glaze keeps in a closed jar for up to 2 weeks.
Frequently asked questions
What is a caprese salad?
An Italian salad of sliced tomato, fresh mozzarella and basil, dressed with olive oil, salt and pepper.
What is balsamic glaze?
Balsamic vinegar that has been simmered until it's thick and syrupy. This recipe adds a little honey to round it out.
Which mozzarella is best for caprese?
Fresh mozzarella in brine (a ball, usually 125 g), not the firm, low-moisture kind used for pizza.
Is caprese salad gluten-free?
Yes. All the ingredients are naturally gluten-free.
