Caprese Salad

Course: Appetizer or Salad

Cuisine: Italian

Prep Time: 10

Making the Pesto and Balsamic Reduction: 20

Total Time: 30

Servings:

Calories: 428kcal

Author: Kris Longwell

Caprese Salad is one of the most vibrant and gorgeous salads that you will ever serve. Be sure to seek out the best beefsteak or heirloom tomatoes from your local farmer's market. Cherry tomatoes will work, too. The easy homemade pesto sauce and balsamic reduction put it over the top.

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Ingredients

3 medium tomatoes fresh, ripe, cored and sliced
4 oz mozzarella fresh, sliced
salt and pepper
¼ cup pesto sauce click the link for easy recipe
¼ cup balsamic glaze see NOTES
¼ cup basil fresh, chopped
extra-virgin olive oil for garnish

Instructions

Make-Ahead

The pesto sauce and balsamic glaze can be made several days in advance.

Assemble the Salad

Lightly salt and pepper one side of each tomato slice.
On a medium-sized platter, layer the tomato slices alternatively with the mozzarella slices.
Drizzle the pesto sauce and then the balsamic glaze over the top of the salad.
Sprinkle the fresh basil on top and serve with a slight drizzle of the extra-virgin olive oil when serving or just before.

Video

Notes

SEE VIDEO IN POST for more detailed instruction on how to make this dish.

Seek out farm-fresh tomatoes, if possible. This is will you will get the most amazing flavor.

Halved cherry tomatoes (fresh) are delicious in place of the sliced whole tomatoes.

You can find good-quality pesto sauce and balsamic glaze in most well-stocked supermarkets. However, homemade is ALWAYS a great option.

To make the balsamic glaze, simply add 1½ cups of good-quality balsamic to a medium-sized pan over medium-high heat. Simmer for 15 to 20 minutes until reduced and thickened. Don't reduce too much, or it will become bitter. The balsamic glaze will keep in a jar or container with a lid in the fridge for several weeks.

Nutrition