Basil-Infused Italian Caprese Salad with Balsamic Glaze

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Italian Caprese salad featuring ripe tomatoes, fresh mozzarella, and basil leaves drizzled with a rich, tangy balsamic reduction. This Italian-inspired salad recipe (vegetarian, gluten free), ready in about 27 minutes, pairs ripe tomatoes, fresh mozzarella, 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 320 calories and feeds 4, 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.

Prep: 15 min Cook: 12 min Serves 4 Italian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 medium, sliced 1/4-inch thick ripe tomatoes
8 oz, sliced 1/4-inch thick fresh mozzarella
1/2 cup whole leaves fresh basil leaves
3 tbsp extra virgin olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pour 1/2 cup balsamic vinegar into a small saucepan and bring to a gentle boil over medium-high heat. Reduce heat to low and simmer for 10-12 minutes until vinegar thickens to a syrupy glaze. Remove from heat and let cool.
Step 2: On a large platter, alternate layers of 3 medium sliced tomatoes, 8 oz sliced fresh mozzarella, and 1/2 cup whole fresh basil leaves.
Step 3: Drizzle the layered salad with 3 tbsp extra virgin olive oil and the cooled balsamic glaze. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 4: Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.