Fresh tomatoes and basil are two of my very favorite flavors of summer and when you put them together with fresh mozzarella, you get a classic flavor combination that’s hard to beat. This version of the Classic Caprese Salad adds another layer of flavor by adding a rich, syrupy balsamic glaze instead of straight vinegar to top it off. This, combined with a really good quality extra virgin olive oil, is all you need to make this classic shine! Enjoy!

Classic Caprese Salad with a Balsamic Glaze

A delicious classic caprese salad of tomatoes, fresh mozzarella, and basil topped off with a rich, syrupy balsamic glaze.
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Italian
Servings 4 Servings


  • 4 Large Ripe Tomatoes
  • 12 Ounces Fresh Mozzarella large ball
  • 1 Large Bunch fresh basil washed and dried
  • 3 Tablespoons really good extra virgin Olive Oil
  • 1 Cup Balsamic Vinegar
  • sea salt to taste
  • black pepper to taste


  • Thoroughly wash and pat tomatoes and fresh basil dry. Slice tomatoes into evenly sized pieces, approximately ¼” thick, and set aside. Discard the bottom and top pieces. Slice fresh mozzarella into ¼” thick pieces, as well.
  • On each plate, start with a tomato slice, followed by mozzarella and a large, fresh basil leaf. Repeat this pattern until you’ve added 1 tomato and approximately 3 oz. of mozzarella to each plate, finishing each arrangement with a tomato slice. Drizzle with high-quality extra virgin olive oil.
  • To make the balsamic glaze, heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use.
  • Let glaze cool before drizzling over the fresh tomato, mozzarella and basil. Season with salt and pepper to taste and garnish with additional sprigs of fresh basil, if desired.
Keyword Basil, Gluten-Free, Mozzarella Cheese, Salad, tomatoes