Fresh Caprese Salad with Basil and Balsamic Glaze
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Every summer growing up, my Nonna would plant tomato vines in her backyard garden. By mid-July, we’d be up to our ears in ruby red tomatoes that were still warm from the sun when we picked them. Some afternoons, we didn’t even cook — we’d slice a few heirlooms, tear fresh basil from the garden, layer on creamy mozzarella straight from the market, and call it dinner. Simple? Yes. Satisfying? Absolutely.
This classic Italian favorite is perfect for hot days when turning on the stove feels impossible. It’s no-cook, comes together in minutes, and is just as pretty as it is delicious. I like to drizzle a touch of balsamic glaze over mine — it’s not traditional, but it adds that perfect sweet-tangy finish. Don’t have balsamic glaze? A splash of high-quality balsamic vinegar will also do the trick. And while fresh mozzarella is ideal, burrata is a decadently creamy substitute if you’re feeling fancy.
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Fresh Summer Caprese Salad with Basil & Balsamic
Ingredients
- 3–4 ripe tomatoes (preferably heirloom or vine-ripened), sliced
- 8 oz fresh mozzarella, sliced
- 15–20 fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1–2 tbsp balsamic glaze or balsamic vinegar
- Sea salt, to taste
- Fresh black pepper, to taste
Instructions
- Arrange alternating slices of tomato and mozzarella on a large plate or serving platter, overlapping them slightly.
- Tuck basil leaves between the slices for a burst of color and herbaceous flavor.
- Drizzle olive oil evenly across the top of the tomatoes and cheese.
- Finish with balsamic glaze or a light splash of balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper to taste.
- Serve immediately, or refrigerate for 10–15 minutes if you’d like it extra chilled.
