Classic Caprese Salad with Balsamic Glaze

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The classic flavor combination of fresh tomatoes, Mozzarella cheese, and basil is difficult to beat. With the addition of a delicious balsamic glaze, this variation takes things to the next level. This is all you need to spark this classic dish when coupled with a high-quality extra virgin olive oil.

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Where did caprese salad originate?

Caprese salad has a history that extends back to post-World War I Italy. A patriotic mason wanted to create a dish that paid homage to Italy while also incorporating the tricolor into the presentation. The Caprese salad was first mentioned in print on a menu at the Hotel Quisisana.

How is Caprese pronounced?

It doesn’t matter which pronunciation you use as long as you can say it correctly. The most southern parts of Italy pronounce it “cah-preh-zseh,” while the more northern parts pronounce it “cah-prey-zay.” This is the same as the distinction between northern and southern English.

What do you eat with Caprese salad?

Caprese salad is delicious as an appetizer, a light lunch, or a dinner salad. It’s fantastic with full-grain crusty bread and grilled meats. It would complement my grilled apple cider vinegar chicken well.

What are the ingredients to make Classic Caprese Salad with Balsamic Glaze?

With 15 minutes of prep time and 10 minutes of cook time, here are the ingredients that you’re going to need which is good for 4 servings:

• Tomatoes – The salad will be better if the tomatoes are good so garden-fresh is best!
• Fresh Mozzarella – Mozzarella slices best when it’s firm and fresh out of the fridge.
• Fresh basil – Make sure your basil stems are kept in fresh water to keep them as fresh as possible.
• Balsamic vinegar – It adds a wonderful tang to the salad.
• High-quality extra virgin olive oil – A drizzle of good olive oil enhances the salad’s flavor.
• Sea salt and black pepper – Sea salt or kosher salt can be used. The greatest black pepper is freshly ground

How to make Classic Caprese Salad with Balsamic Glaze?

Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.

Remember, when the balsamic glaze is ready, it will cling to the back of a spoon.

Start by placing a tomato slice on each of four salad plates. Add a piece of fresh Mozzarella and a basil leaf to each tomato slice. Continue in this manner until you’ve added 1 tomato and 3 oz. each plate with a slice of Mozzarella Add a tomato slice to the top of each arrangement. Remove from the equation.

Next, heat one cup of balsamic vinegar over medium-high heat until it begins to boil for the balsamic glaze. Reduce heat to low and continue to whisk until the liquid has reduced to roughly 1/3 of its original volume. The liquid is ready to use when it becomes thick and syrupy.

Then remove from the heat and set aside to cool somewhat. Drizzle the olive oil over each salad, then drizzle the warm balsamic glaze on top. Season to taste with salt and black pepper, and serve immediately with more sprigs of fresh basil, if desired. Enjoy! 

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