Aperol-Infused Caprese Salad with Balsamic Reduction
A vibrant twist on classic Caprese, featuring Aperol in the balsamic glaze for a sophisticated sweet-bitter balance that elevates fresh tomatoes and mozzarella. This Mediterranean-inspired salad recipe, ready in about 16 minutes, pairs fresh mozzarella, ripe tomatoes, fresh basil leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g, sliced into 1/4-inch thick rounds fresh mozzarella
- 300g, sliced into 1/4-inch thick rounds ripe tomatoes
- 10 fresh basil leaves
- 2 tbsp Aperol
- 3 tbsp balsamic vinegar
- 2 tsp olive oil
- 1/4 tsp coarse sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small saucepan, combine 2 tbsp Aperol and 3 tbsp balsamic vinegar, then simmer over medium-low heat for 5-6 minutes until reduced by half and syrupy, stirring occasionally to prevent burning.
- Step 2: Arrange tomato and mozzarella slices on a platter in alternating rows, top with fresh basil leaves, and season with 1/4 tsp coarse sea salt and 1/4 tsp black pepper.
- Step 3: Drizzle the reduced Aperol balsamic glaze evenly over the salad, ensuring each slice is lightly coated, and serve immediately at room temperature.
