Caprese Salad
Caprese Salad (also known as Insalata Caprese in Italian) is a classic side dish or appetizer that celebrates some of the best flavors of Italy while also showing off the colors of that country's flag. It's the perfect dish to celebrate some of summer's best garden-fresh delights like juicy ripe tomatoes and fresh basil leaves!
Servings: 6 servings
Ingredients
- 1 cup balsamic vinegar
- 2 Tablespoons honey
- 3 large tomatoes cut into 1/2-inch slices
- 16 ounces fresh mozzarella cut into 1/4-inch slices
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Balsamic Glaze
- Whisk the balsamic vinegar and honey together in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, then reduce the heat to low and let it simmer until thickened and reduced by about 1/2. Remove from the heat and it will continue to thicken as the glaze cools. Cool to room temperature before using on the caprese salad. This can be made up to 2 weeks ahead and stored in the fridge.
Assembly
- Prepare tomatoes then arrange alternating slices of tomato, mozzarella, and basil leaves on a large platter. Drizzle with the olive oil and sprinkle with the salt and pepper, using more or less to taste.
- Drizzle with as much of the balsamic glaze as you would like, then serve immediately.
Notes
- This salad is really best within a few hours of preparing it, although I have been known to eat the leftovers the next day for lunch anyway.
Nutrition
Calories: 382kcal | Carbohydrates: 18g | Protein: 18g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 60mg | Sodium: 683mg | Potassium: 332mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1375IU | Vitamin C: 13mg | Calcium: 407mg | Iron: 1mg
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