Caprese Salad with Balsamic Reduction

Fresh and quality ingredients are key for this salad’s success. Tomatoes, fresh mozzarella, and basil drizzled with a sweet balsamic reduction and olive oil. Easy, impressive, and so delicious. I like to serve it with fresh baguettes to round out the meal.

Balsamic reduction is the syrupy stuff you get when you cook down balsamic vinegar. It’s sweet and tart perfection, so I recommend you double the recipe and keep the rest for later. You can use it on just about anything. Drizzle it on salads, use it to finish meats or grilled chicken. Spoon it over fresh berries and ice cream for an elevated dessert.

Caprese Salad with Balsamic Reduction

Recipe by Chez Chaya


  • 1 cup balsamic vinegar

  • 1/4 cup honey

  • 3 large tomatoes, cut into 1/2-inch slices

  • 1 pound fresh mozzarella cheese, cut into 1/4-inch slices

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/2 cup fresh basil leaves

  • 1/4 cup extra-virgin olive oil


  • Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10-15 minutes. Set the balsamic reduction aside to cool.
  • Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction. Serve immediately.



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