Caprese Salad
A simple caprese salad broken into bite-sized pieces, perfect for an evening in or for bringing to a party or potluck! Be sure to check out the how-to VIDEO just below the recipe!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup balsamic vinegar
- 2 Tablespoons honey
- 1 lb mozzarella pearls² (well-drained and gently patted dry )
- 2 pints grape or cherry tomatoes (sliced in half)
- ⅓ cup basil ribbons³ (see note)
- finely ground sea salt and freshly cracked black pepper (to taste)
Instructions
- 1
Combine balsamic vinegar and honey in a small saucepan over medium heat.
- 2
Stirring occasionally, bring to a boil. Reduce heat to a simmer and continue to cook (stirring occasionally) until the mixture is reduced in volume to ⅓ cup (⅓ of its original volume).
- 3
Allow to cool completely before drizzling over salad. Glaze will continue to thicken as it cools.
- 4
I recommend assembling this salad within 30-60 minutes of serving. To assemble: Combine mozzarella, tomatoes, and basil ribbons in a bowl and use a spatula to gently toss until combined. Sprinkle with sea salt and black pepper, to taste and stir again. Place in a serving dish.
- 5
Once ready to serve, drizzle with completely cooled balsamic glaze. If desired, you may toss the salad, but it looks much prettier if left untossed.