Caprese Salad with Tomatoes and Mozzarella

One August afternoon, my neighbor brought over tomatoes from her garden. They were ugly and misshapen and absolutely perfect. I sliced them up with some fresh mozzarella I had sitting in the fridge, grabbed a handful of basil from my windowsill, and thats when it clicked. Sometimes the most elegant dishes are just the best ingredients, doing what they do best.

Last summer I made this for a dinner party and forgot to buy balsamic glaze. Panic mode. But I simmered regular balsamic vinegar in a tiny saucepan until it reduced and thickened, and honestly, it was better. The guests kept asking what restaurant Id ordered it from, which I took as a massive win for something that required zero actual cooking.

Ingredients

• Ripe tomatoes: Farmers market tomatoes in season make all the difference here. If theyre still slightly cool from the fridge, let them come to room temperature first
• Fresh mozzarella: The kind floating in water is ideal. Slice it right before assembling so it doesnt dry out
• Fresh basil leaves: Tear them by hand instead of cutting with a knife. It bruises the leaves and releases more of that aromatic oil
• Extra virgin olive oil: Use the good stuff. Youre going to taste it directly, so save the harsh cooking oil for something else
• Balsamic glaze: If you cant find it, simmer regular balsamic vinegar over low heat until it reduces by half and coats a spoon
• Sea salt and black pepper: Flake salt is particularly nice here, adding a little crunch and bursts of saltiness

Instructions

Arrange your base:

Lay tomato and mozzarella slices on a large platter, letting them overlap slightly like shingles on a roof. The visual contrast between the red and white is part of what makes this dish so striking.

Add the basil:

Tuck fresh basil leaves into the gaps and crevices between slices. Distribute them evenly so every bite gets that peppery sweetness.

Finish with the good stuff:

Drizzle olive oil across the entire platter, then follow with the balsamic glaze in a back and forth pattern. The two liquids will swirl together beautifully.

Season to taste:

Sprinkle flaky sea salt and freshly ground pepper generously. The salt helps draw out the tomato juices and brings everything together.

Serve right away:

This is best enjoyed immediately while the cheese is still creamy and the tomatoes havent released too much water. Let people serve themselves with a small spatula.

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My grandmother used to make something like this but without the balsamic. When I finally tried the glaze version at a restaurant years later, I felt like Id been living half a life. Now I cant imagine them apart.

Choosing the Right Tomatoes

Look for tomatoes that feel heavy for their size and give slightly when pressed. The stem end should still smell fragrant and earthy. Heirloom varieties add gorgeous color variation, but even a perfectly ripe beefsteak tomato will give you that juicy sweetness that balances the rich mozzarella.

Making Your Own Glaze

Store-bought balsamic glaze is convenient, but making it yourself lets you control the consistency. Pour regular balsamic vinegar into a small saucepan and simmer over medium-low heat until it reduces by about half. Youll know its ready when it coats the back of a spoon and looks like warm syrup. It keeps in the refrigerator for weeks.

Serving Suggestions

This salad works as a starter, a side dish alongside grilled meats, or even a light lunch with crusty bread. The combination is substantial enough to stand alone but wont overwhelm your main course. Some people like to add a handful of arugula underneath for peppery bite, which is particularly nice if the tomatoes are on the sweeter side.

• A crusty baguette for sopping up the juices and oil is non-negotiable
• Pinot Grigio or a crisp Sauvignon Blanc complements the creaminess perfectly
• Let guests add extra salt at the table. Everyone has their own perfect threshold

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Theres something almost meditative about arranging those alternating slices, watching the red and white pattern emerge, knowing youre about to serve something that looks as good as it tastes.

Recipe FAQs

→ What type of tomatoes work best for this dish?

Ripe, in-season tomatoes provide the best flavor. Heirloom varieties add beautiful color and exceptional taste. Look for tomatoes that yield slightly to gentle pressure and have a rich tomato aroma.

→ Can I make this ahead of time?

For optimal freshness, assemble just before serving. The tomatoes can be sliced and mozzarella prepared in advance, but arrange and dress the salad immediately before serving to maintain texture and prevent sogginess.

→ What's the difference between balsamic glaze and regular balsamic vinegar?

Balsamic glaze is a reduced, thicker version of balsamic vinegar with a concentrated sweet-tangy flavor. If using regular vinegar, reduce it in a pan over low heat until syrupy for the best coating effect.

→ Is there a substitute for fresh mozzarella?

Bocconcini (small mozzarella balls) work beautifully. For a dairy-free option, try slices of firm tofu seasoned with herbs, though the texture and flavor will differ from traditional preparation.

→ What wine pairs well with this salad?

A crisp Pinot Grigio, Sauvignon Blanc, or dry Rosé complements the fresh ingredients perfectly. The wine's acidity balances the rich mozzarella and sweet balsamic notes.

→ How can I add more variety to this dish?

Add a handful of fresh arugula for peppery bite, sprinkle with toasted pine nuts for crunch, or include thin slices of red onion for extra depth. These additions maintain the Italian spirit while introducing new textures.