Caprese Salad With Balsamic Glaze

In this jazzed-up Caprese salad, a balsamic glaze adds a pop of tangy-sweet flavor to every bite.

Courtesy of Jennifer Segal

View the print-ready version of this recipe.

I love Caprese salads but sometimes they can be a little bland. The classic recipe calls for just a drizzle of olive oil and sprinkling of salt and pepper to flavor the salad, so as not to mask the delicate flavor of the mozzarella, but I like to add just a bit more oomph.  I start by sprinkling the tomatoes with a pinch of sugar, which brings out their natural sweetness. (I know this may seem like cheating but don’t feel guilty – even fancy restaurants use this trick.) Then, I drizzle a dark and syrupy balsamic glaze over top, which not only looks gorgeous but also adds a pop of tangy-sweet flavor to every bite.

What You’ll Need To Make Caprese Salad

Courtesy of Jennifer Segal

If you’re a lazy summer cook like I am, you’ll be happy to know that the recipe calls for a store-bought balsamic glaze. Feel free to make your own but it’s really not necessary: store-bought tastes delicious, you only need a tablespoon or two, and the bottle will keep forever in your pantry.

Step-By-Step Instructions

Courtesy of Jennifer Segal

Begin by sprinkling the tomatoes with sugar and half of the salt. Let them sit for a few minutes until the sugar dissolves, then arrange them on a platter, alternating with the mozzarella. Sprinkle the salad with the remaining salt and freshly ground black pepper.

Courtesy of Jennifer Segal

Drizzle with about a tablespoon of olive oil, followed by the same amount of the balsamic glaze. Try to use a light hand with the glaze; a little goes a long way and too much will drown out all of the other fresh flavors. As for the basil, many Caprese salads call for whole basil leaves; I find them a bit too strong unless they are small, but feel free use them if you like.

Courtesy of Jennifer Segal

You May Also Like

• Antipasto Salad
• Pizza with Pesto, Fresh Tomatoes & Mozzarella
• Broiled Feta with Garlicky Cherry Tomatoes & Capers
• Summer Gazpacho Salad
• Panzanella Salad
• Bruschetta with Heirloom Tomatoes, Olives and Basil

Caprese Salad With Balsamic Glaze

By Jennifer Segal Servings: 4-6 servings Total Time: 15 Minutes

Ingredients

• 3 heirloom or vine-ripened tomatoes, cut into ¼-inch slices
• ½ teaspoon sugar
• ½ teaspoon salt, divided
• 1 pound fresh mozzarella, cut into ¼-inch slices (pre-sliced is fine)
• Freshly ground black pepper, to taste
• Extra virgin olive oil, for drizzling
• Balsamic glaze (store-bought), for drizzling
• ¼ cup roughly chopped fresh basil, plus more whole sprigs to garnish the platter

Instructions

Arrange the tomato slices on a cutting board. Sprinkle with sugar and ¼ teaspoon of the salt and let sit for a few minutes until the sugar dissolves. Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella. Sprinkle evenly with the remaining ¼ teaspoon of salt and freshly ground black pepper. Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it’s fine to just eyeball it). Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].