Easy Caprese Salad Recipe with Balsamic Glaze

Easy Caprese Salad recipe

August is a month for tomatoes. What I mean by that is eating tomatoes fresh not necessarily like tomato sauce or anything, but you’re just enjoying them in their purest form. And another recipe that comes to mind, Caprese salad recipe with balsamic glaze and tomato. This is a mozzarella salad classic Italian dish.

So I’ve got some heirloom tomatoes, I have a few varieties of cherry tomatoes, I’ve got the fresh mozzarella ball and then little bocconcini. My thought process is there are really two ways to sort of enjoy a tomato mozzarella salad; one version, being in the ball form using cherry tomatoes and bocconcini little mozzarella balls.

Two, a sort of like the classic a circle stack or spread out whole tomatoes with a ball of mozzarella. So I think I’ll combine both of them and show you how to do it. I think it would just look nice too so let’s get into it. starting by cutting the mozzarella balls and cherry tomatoes in half, mixing them together, and then season the whole in a bowl.

Now, I think that the best way to enjoy the Caprese salad recipe is with a balsamic reduction. This packs a big flavor, and it’s kind of a pain to make on your own. But if you find a good one, it’s just as good. The key is to look at the ingredients just concentrated balsamic vinegar and pure cane sugar.

If you go and find a balsamic reduction, you’ll look and you’ll see there’s all sorts of food coloring and nonsense in there. The fewer ingredients, the better the balsamic is. The general rule of thumb, and anything you’re buying from the grocery store.

And then, of course, put olive oil, salt, and pepper we’re just picking off like the medium-sized leaves reserving the huge ones I don’t like the huge ones, and then keeping the smaller leaves for the smaller Caprese salad.

Slice the big tomatoes slice down through the middle of the tomato to cut it in half. Next, lay the halves cut-side down and slice them into 1/4 to 1/2 inch slices. and stuff them and season them separately with salt and pepper, then stuff everything on your serving plate and glaze with olive oil and balsamic reduction.

The combination of heirloom tomatoes and cherry tomatoes is the most delicious thing you’ve ever had! As always I want you to go to the farmers market and get your Tomatoes. If you are like me and used to hate or just you didn’t like tomatoes, I believe that’s because you never really tasted a real tomato. So make sure to go there and get your tomatoes, because there are completely different to what you’ll find in the grocery stores.


  • 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
  • 1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
  • 1/2 cup packed fresh basil leaves
  • Flaky sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze


1 ) Place the tomatoes and mozzarella on a platter. Arrange tomatoes and mozzarella on a platter in an alternating pattern.

2 ) Top with the basil leaves. Scatter the basil leaves over the tomatoes and mozzarella.

3 ) Season with flaky salt and black pepper. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.

4 ) Drizzle with olive oil and balsamic glaze. Drizzle the olive oil and balsamic glaze over the tomatoes, mozzarella, and basil. Serve immediately.





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