Name: Caprese Salad with Balsamic Glaze
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Italian
Ingredients: 1¼ lbs ripe tomatoes, sliced ¼ inch thick; 8 oz fresh mozzarella cheese, sliced ¼ inch thick; Fresh basil leaves; 3 tbsp extra virgin olive oil; Salt, to taste; Freshly ground black pepper, to taste; ¼ cup balsamic vinegar; 1½ tsp sugar

Why You’ll Love This Recipe

It elevates a familiar favorite—by adding a pinch of sugar to the tomatoes, the natural sweetness is brought forward, giving each bite more depth.
The balsamic glaze adds a glossy, tangy‑sweet finish that makes the salad feel special and restaurant‑worthy.
It’s quick and simple to assemble (about 15 minutes) yet delivers on visual appeal and flavor.
With minimal cooking (none, really) and fresh ingredients, it’s perfect for warm weather, gatherings, or when you want something vibrant and light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Heirloom or vine‑ripened tomatoes, sliced into ~¼‑inch rounds
Sugar (½ teaspoon)
Salt (½ teaspoon total, divided)
Fresh mozzarella, sliced into ~¼‑inch rounds
Freshly ground black pepper
Extra virgin olive oil, for drizzling
Store‑bought balsamic glaze, for drizzling
Fresh basil, roughly chopped (¼ cup) plus extra whole sprigs for garnish

Directions

Arrange the tomato slices on a cutting board and sprinkle them with the sugar and half of the salt (¼ teaspoon). Let them sit a few minutes until the sugar dissolves.
On a serving platter, arrange the tomato slices alternating with the mozzarella slices.
Sprinkle evenly with the remaining salt (¼ teaspoon) and freshly ground black pepper to taste.
Drizzle about 1 tablespoon of extra virgin olive oil over the top, followed by an equal amount of balsamic glaze (you can eyeball this). Use a light hand with the glaze — too much can overpower the fresh flavors.
Scatter the chopped basil over top, then garnish with whole sprigs of basil if desired.
Serve immediately (or shortly after assembly) so the tomatoes and cheese remain fresh and vibrant.

Servings and timing

Servings: 6
Total time: 15 minutes

Variations

Use alternating slices of red and yellow heirloom tomatoes for a colorful presentation.
Swap fresh mozzarella for burrata for an even creamier center layer.
Make your own balsamic reduction: simmer ½ cup balsamic vinegar until it reduces by half and thickens slightly, then cool.
Add a sprinkle of toasted pine nuts or chopped pistachios for a bit of crunch.
Toss in a handful of arugula or baby greens under the tomato‑mozzarella stack for added texture and peppery flavor.

Storage/Reheating

This salad is best served fresh. Tomatoes begin to release moisture over time, which can affect texture and presentation.
If needed, you can prepare the tomatoes and mozzarella ahead of time, but wait to drizzle the olive oil, balsamic glaze, and add basil until just before serving.
Do not reheat — this is a cold dish and does not require or benefit from warming.

FAQs

What type of tomatoes should I use?

Use ripe, vine‑ripened or heirloom tomatoes—ones with good color and flavor. The better the tomato, the better the salad.

Can I make the balsamic glaze myself?

Yes. You can simmer good quality balsamic vinegar until it reduces by about half and becomes syrupy. But a store‑bought glaze works perfectly well.

Is fresh mozzarella necessary?

Yes, because its mild, creamy texture and delicate flavor pair beautifully with the tomatoes and basil. Avoid low‑moisture mozzarella (used for pizza) for this salad.

Do I have to add sugar to the tomatoes?

No—but the sugar helps bring out the tomatoes’ natural sweetness and makes a noticeable difference, especially if the tomatoes aren’t ultra‑ripe.

Can I substitute the basil with something else?

You can, though basil is classic. Alternatives might include fresh mint, oregano, or slices of fresh basil combined with another herb, depending on your flavor preference.

How far ahead can I assemble the salad?

Assemble just before serving for best texture and appearance. If you assemble too far ahead, the tomatoes may release water and the cheese may lose its firmness.

Is this salad vegetarian or gluten‑free?

Yes—this salad is vegetarian and naturally gluten‑free (just check the balsamic glaze label if you have gluten‑sensitivity).

What should I serve this salad with?

It pairs wonderfully with grilled meats or fish, crusty bread, or as part of a summer spread. It also makes a lovely light lunch or side dish.

Can I turn this into a main course?

Yes—serve alongside grilled chicken, or top with prosciutto or sliced avocado and increase the portion size.

How should I store leftovers?

Cover the salad and refrigerate for up to a day, though texture will be best if consumed right away. Avoid reheating.

Conclusion

This Caprese Salad with Balsamic Glaze takes a beloved classic and adds small yet impactful tweaks—like a pinch of sugar and a glossy balsamic finish—that elevate it from simple to sublime. With minimal effort and maximum freshness, it’s the kind of dish that shines on a summer table, at a casual lunch, or as a beautiful side. Enjoy each vibrant bite!