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You have seen Caprese Salads on menus everywhere, but how exactly do you make a caprese salad with balsamic reduction? And what kind of cheese is used? And is balsamic glaze and balsamic reduction the same thing?
I’ve got answers to all of your caprese salad questions!
For starters, a caprese salad is usually served with sliced tomatoes on a platter alternated with slices of fresh mozzarella. While it’s a beautiful presentation, I usually end up cutting up all of the tomatoes and mozzarella into bite sized pieces, so I thought, why not make a chopped caprese salad?
Along with fresh tomatoes and mozzarella, you have to have basil. Lots of fresh basil! I think basil is my favorite ingredient of the caprese salad.
Can we talk about the balsamic glaze / balsamic reduction for a minute? As far as I’m concerned, a balsamic glaze is the same thing as a balsamic reduction.
In this recipe I used a store-bought balsamic glaze, but you are welcome to make your own balsamic reduction to drizzle on top.
To make the balsamic reduction, you’ll need 1 cup of good balsamic vinegar and honey to sweeten it up. That’s it! Just balsamic vinegar and honey. Simply stir the balsamic vinegar and honey together in a small saucepan over high heat. Bring to a boil. Reduce heat and then simmer on low until the vinegar mixture has thickened and reduced. This will take about 10 minutes. Set it aside to cool.
Homemade balsamic glaze/ balsamic reduction is delicious. But, one of my favorite shortcuts with this salad is to simply buy store bought Balsamic Glaze. You’ll find it right alongside the balsamic vinegar at the grocery store.
You could buy a chunk of fresh mozzarella and cut it into bite sized pieces, OR look for mozzarella pearls in your grocery store.
Caprese salads are perfect during the summer months when fresh tomatoes and basil can be found in abundance. The flavor combination of basil, mozzarella, fresh tomatoes and balsamic just work so well together.
Drizzle the balsamic glaze on top right before serving and it makes for a beautiful presentation.
Happy summer!
INGREDIENTS
- 12 ounces cherry tomatoes, cup in half
- 8 ounces mozzarella peals or fresh mozzarella cheese cut into chunks
- 1/4 cup fresh basil, julienned (more to taste)
- 2 tablespoons extra virgin olive oil
- Balsamic glaze
- 1/2 teaspoon salt (more or less to taste)
BALSAMIC GLAZE INGREDIENTS
- 1 cup good balsamic vinegar
- 3-4 tablespoons honey or maple syrup
CAPRESE SALAD DIRECTIONS
- Prepare all of the ingredients. Cut cherry tomatoes in half. Cut mozzarella cheese if needed, julienne the basil.
- In a medium bowl, toss together tomatoes, mozzarella cheese and fresh basil.
- Drizzle with 2 tablespoons olive oil and toss to coat.
- Season with 1/2 teaspoon sea salt (more or less to taste).
- Drizzle with balsamic glaze right before serving
BALSAMIC GLAZE DIRECTIONS
- In a small saucepan, combine the balsamic vinegar and honey together over high heat.
- Bring to a boil.
- Reduce heat and simmer on low until the vinegar mixture has thickened and reduced to about 1/3 cup (this will take about 10 minutes).
- Set aside to cool.
