Caprese Salad

Italian caprese salad with sliced tomatoes, mozzarella cheese, basil, olive oil. Served in vintage metal plate on textile napkin over dark metal background. Top view. Rustic style. Square image

Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes


  • 3 tomatoes 
  • 1 large bunch fresh basil 
  • 350g fresh mozzarella, thickly sliced
  • 470ml balsamic vinegar 
  • Olive oil, for drizzling 
  • Salt and pepper, to taste


  • Pour balsamic vinegar into a saucepan and bring it to a gentle boil over low heat. Cook the balsamic vinegar until it has reduced to a thick (but pourable) glaze, about 15 minutes. Allow the reduction to cool to room temperature before serving.
  • When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck whole basil leaves between tomato and cheese slices.
  • Drizzle on the balsamic reduction. Then, drizzle the olive oil thinly over the top. Finally, sprinkle on salt and pepper, to taste.

Recipe Credit: Nancy Kroupa