Caprese salad is Italy in a bite: bright tomatoes, creamy mozzarella, and peppery basil, all elevated by a sweet-tart balsamic reduction. As a longtime Mediterran­ean-cuisine enthusiast, I’ve honed this recipe to balance textures and flavors, transforming simple ingredients into an elegant starter or light lunch. The homemade balsamic glaze deepens the dish’s complexity, tying together each vibrant layer.

Ingredients

• 3 large vine-ripened tomatoes, sliced ¼″ thick

• 8 oz fresh mozzarella, sliced ¼″ thick

• 1 cup fresh basil leaves

• Balsamic Reduction:

  • ½ cup high-quality balsamic vinegar

  • 1 tbsp honey

• Extra-virgin olive oil, for drizzling

• Sea salt and freshly ground black pepper, to taste

Preparation Steps

1. Make the balsamic reduction.

   • In a small saucepan, combine vinegar and honey over medium heat.

   • Bring just to a simmer; reduce heat to low. Cook, stirring occasionally, until mixture thickens to syrupy consistency (8–10 minutes). Cool.

2. Assemble the salad.

   • On a large platter, alternate tomato and mozzarella slices in an overlapping pattern.

   • Tuck basil leaves between layers.

3. Finish and serve.

   • Drizzle olive oil and balsamic reduction over salad.

   • Season lightly with salt and pepper. Serve immediately.

Tips from the Table

• Tomato choice: Heirloom varieties add visual interest and nuanced sweetness.

• Cheese upgrade: Use burrata instead of mozzarella for extra creaminess.

• Make ahead: Prepare the balsamic reduction up to a week prior; assemble just before serving.

This Caprese salad exemplifies simplicity at its finest—each bite a harmony of fresh, high-quality ingredients.